Type what you have

Ingredients

• ✓ brown rice
• water
• olive oil
• water
• bread flour
• white sugar
• salt
• yeast

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
2. 2 Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

By DANNO719

Ingredients

• ✓ brown rice
• nori
• bamboo mat
• cucumber
• carrot

Instructions

1. 1 Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
2. 2 Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
3. 3 Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

By papebj

Ingredients

• ✓ brown rice
• water
• soy sauce
• salt
• vegetable oil
• panang curry paste
• coconut milk
• vegetarian fish sauce
• sugar
• makrut lime leaf
• tofu
• broccoli
• red bell pepper
• carrot

Instructions

1. 1 Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
2. 2 Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
3. 3 Serve panang curry over brown rice.

By Van Dana

Ingredients

• ✓ brown rice
• water
• safflower oil
• leek
• garlic
• ginger root
• zucchini
• carrot
• yellow squash
• sea salt

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

By Kim Miller

Ingredients

• ✓ brown rice
• vegetable oil
• chicken breast
• red bell pepper
• green onion
• garlic
• soy sauce
• rice vinegar
• pea

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, bell pepper, green onion, and garlic. Cook and stir until chicken is cooked through, about 5 minutes. Remove chicken mixture to a plate and keep warm.
2. 2 Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add rice; cook and stir to heat through. Stir in soy sauce, rice vinegar, and peas and continue to cook for 1 minute. Return chicken mixture to the skillet; stir to blend with rice. Cook until heated through before serving.

By JOYCE

Ingredients

• ✓ brown rice
• ground beef
• garlic
• ginger
• sesame oil
• soy sauce
• brown sugar
• red pepper
• green onion
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
3. 3 Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes.
4. 4 Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes.
5. 5 Add 1/2 of chopped green onions.
6. 6 Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.

By bdweld

Ingredients

• ✓ brown rice
• vegetable stock
• liquid amino acid
• white sugar
• salt
• cornstarch
• vegetable stock
• peanut oil
• lima bean
• salt
• sweet onion
• celery

Instructions

1. 1 Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
2. 2 Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
3. 3 Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

By SadieTheVeganLady

Ingredients

• ✓ brown rice
• water
• olive oil
• round steak
• onion
• water
• soy sauce
• garlic
• ginger
• honey
• water
• cornstarch
• broccoli
• green onion

Instructions

1. 1 Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
3. 3 Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
6. 6 Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

By C Clark

Ingredients

• ✓ brown rice
• soy sauce
• sesame oil
• ginger
• white pepper
• olive oil
• onion
• garlic
• carrot
• corn
• pea
• pineapple
• ham
• green onion

Instructions

1. 1 Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl.
2. 2 Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
3. 3 Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

By Misty Noelle

Ingredients

• ✓ brown rice
• soy sauce
• sherry
• sesame oil
• chicken breast
• water
• rice vinegar
• sugar
• cornstarch
• canola oil
• red chile pepper
• green onion
• bok choy
• gingerroot
• peanut

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Ingredients

• ✓ brown rice
• sesame seed
• broccoli
• cornstarch
• water
• ginger
• sesame oil
• rice vinegar
• vegetable broth
• soy sauce
• white sugar
• orange zest
• garlic
• red chile
• green onion
• peanut oil
• meatless chicken nugget

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
2. 2 Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
3. 3 While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
4. 4 Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
5. 5 Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
6. 6 Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
7. 7 Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

By Juliana Hale

Ingredients

• ✓ brown rice
• sesame seed
• mixed vegetable
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• rice wine vinegar
• dijon mustard
• sesame oil
• peach preserves
• blueberry
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ brown rice
• sesame seed
• water
• garlic powder
• rice wine vinegar
• peanut butter
• green onion
• red bell pepper
• avocado
• snow pea
• carrot
• lime
• sesame oil
• honey
• ginger
• chili-garlic sauce
• avocado oil
• soy sauce
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ brown rice
• soy sauce
• bean sprout
• egg
• sesame oil
• white pepper
• broccoli
• water chestnut
• snow pea
• carrot
• pea
• vegetable broth
• garlic
• green onion
• mushroom
• peanut oil
• chicken breast
• rice vinegar
• cornstarch
• egg

Instructions

1. 1 Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
2. 2 Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
4. 4 Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
6. 6 Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ brown rice
• salt
• water
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
2. 2 Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
3. 3 Bake in center of preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork.

By MATHGOD

Ingredients

• ✓ brown rice
• water
• green tea leaves

Instructions

1. 1 Put rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add tea and let it steep another 3 minutes. Strain and discard rice and tea leaves from liquid. Serve tea hot.

By JoyBoe VonHeldenberry

Ingredients

• ✓ brown rice
• parsley
• black pepper
• butter
• lemon juice
• chicken broth

Instructions

1. 1 Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
2. 2 Place butter and lemon juice in a measuring cup.
3. 3 Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
4. 4 Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
5. 5 Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
6. 6 Remove and let stand for 5 minutes. Fluff with fork before serving.

By JARRIE

Ingredients

• ✓ brown rice
• water
• vegetable broth
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.

By TheBlondeBaker

Ingredients

• ✓ brown rice
• water
• olive oil
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
3. 3 Bake in the preheated oven until water is absorbed, about 1 hour.
4. 4 Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

By blueberry_chica

Ingredients

• ✓ brown rice
• salt
• butter
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place rice, salt, and butter in a casserole dish that has a cover. Pour boiling water over rice; stir.
3. 3 Cover and bake in preheated oven until liquid is absorbed and rice is tender, about 1 hour. Remove from oven, fluff with fork, and serve hot.

By mom2threelittleones

Ingredients

• ✓ brown rice
• butter
• coconut milk
• water
• white sugar
• cinnamon

Instructions

1. 1 Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
2. 2 Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
3. 3 Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
4. 4 Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.

By Moragan Jones

Ingredients

• ✓ brown rice
• water
• green bean
• olive oil
• feta cheese
• black pepper

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan; cook until rice has softened, 15 to 20 minutes. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Saute green beans and rice in hot oil until lightly crisped, 5 to 10 minutes. Stir in feta cheese; drizzle olive oil over the top and season with black pepper.

By Charley

Ingredients

• ✓ brown rice
• water
• ground beef
• cream of mushroom soup
• green onion
• worcestershire sauce
• soy sauce
• black pepper

Instructions

1. 1 In a medium saucepan, bring water and brown rice to a boil. Reduce heat, cover and simmer for 45 to 50 minutes.
2. 2 Meanwhile, in a medium skillet over high heat, brown the ground beef and drain fat.
3. 3 Stir the mushroom soup, green onion, Worcestershire sauce, soy sauce and pepper into the skillet with the beef. Simmer on medium low heat for 10 minutes. Serve over the rice.

By JennyB

Ingredients

• ✓ brown rice
• garlic
• water
• salsa
• tomato

Instructions

1. 1 Combine rice and garlic in a saucepan; stir in water, salsa, and diced tomatoes. Bring to a boil; stir, reduce heat to low, and simmer, covered, for 50 minutes.
2. 2 Turn off heat, let rice sit, covered, for 5 to 10 minutes. Stir rice before serving.

By mom2dylanmorgan

Ingredients

• ✓ brown rice
• water
• olive oil
• salt
• corn kernel
• cilantro
• cumin seed

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ brown rice
• water
• red onion
• celery
• cranberry
• balsamic vinaigrette salad dressing
• sugar

Instructions

1. 1 In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
2. 2 Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

By Suzanne Gwinn

Ingredients

• ✓ brown rice
• water
• salt
• evaporated milk
• maple syrup
• cinnamon
• nutmeg
• vanilla extract
• rum extract

Instructions

1. 1 Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.

By DONNA

Ingredients

• ✓ brown rice
• water
• sesame oil
• curry powder
• red pepper flakes
• water
• vegetable bouillon
• red lentil
• egg

Instructions

1. 1 Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
2. 2 Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.

By livand

Ingredients

• ✓ brown rice
• sweet potato
• water
• soy milk
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
3. 3 At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
4. 4 Remove sweet potatoes from the oven and remove skin when cool enough to handle.
5. 5 Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

By Elena Coleman

Ingredients

• ✓ brown rice
• water
• potato
• carrot
• celery
• ground beef
• egg
• salt
• olive oil
• rolled oat

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins.
2. 2 In a medium saucepan, combine rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool for several minutes, then fluff with a fork and set aside.
3. 3 In a large bowl, combine potatoes, carrots, celery, ground beef, and eggs. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well.
4. 4 Fill each muffin cup with some meat mixture, and pat down to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer.
5. 5 Remove meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed dogs while still hot.

By Shelly H