911 brown rice recipes

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Mrs Fields-style crispy cookies with chopped chocolate rice crispy bars baked into a buttery brown sugar cookie dough. Chewy center, crunchy edges, chunks of chocolate in every bite.

Spiced Indian Coconut Rice Pilaf with Ghee and Cashews recipe

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.

Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

No-bake peanut butter crispy rice treats made with brown sugar, corn syrup, and crisp rice cereal. Four ingredients, no oven needed, and ready to cut into squares once cooled.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.

Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.

Marinated turkey breast cubes browned and baked in a sweet-tangy sauce with dried apricots, ginger, and fresh cilantro.

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.