2,546 crown recipes

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Cabbage and potatoes skillet: diced potatoes browned in bacon fat, then tossed with shredded cabbage, onion and a splash of beer and vinegar. Rustic Irish-German one-pan side.

Homemade Parmesan crackers with just 5 ingredients: butter, flour, Parmigiano-Reggiano, egg yolk, and water. Crisp, savory, and golden brown. A from-scratch snack for cheese boards and soups.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Thin-sliced pork chops browned and simmered in soy sauce, garlic, ginger, and sesame seeds, then tossed with tender snow pea pods. A homestyle pork stir-fry that's comforting and straightforward.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Creamy guacamole dip blends ripe avocados, grated onion, lemon juice and chili powder, sealed under a layer of Miracle Whip to prevent browning. A retro Midwestern party-tray favorite.

Yeast-free carob date bread made with whole wheat, buckwheat, and brown rice flour. Kneaded by hand and rested overnight for a dense, naturally sweet, low-fat loaf.

Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.