935 brown rice recipes

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Cheesy mushroom quiche built on a savory brown rice base instead of pastry. Eggs, milk, sliced mushrooms, and grated cheese bake into a hearty vegetarian main dish that works for breakfast, brunch, or weeknight dinner.

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.

Homemade rice milk from cooked brown rice, water, and vanilla. A 3-ingredient dairy-free, vegan milk alternative blended smooth in minutes with no straining needed.

Rice crust pizza made with cooked brown rice, eggs, and mozzarella cheese pressed into a pan and baked crispy. A gluten-free, three-ingredient pizza base ready for any toppings.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

Homemade baby food blending cooked chicken, brown rice, ripe peach, and a sprinkle of wheat germ for a nutrient-rich first-foods meal. Quick to make and gentler on small tummies than store-bought.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Crispy Rice Krispies cookies with butter, brown sugar, and optional coconut. Baked cookie balls with a crunchy cereal crunch in every bite. Makes 6 dozen.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.