Type what you have

Ingredients

• ✓ brown rice
• brown lentil
• carrot
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• curry powder

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ brown rice
• olive oil
• onion
• garlic
• ginger root
• green lentil
• cumin
• salt
• black pepper
• cinnamon
• water

Instructions

1. 1 Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2. 2 Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

By shari p

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
• 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
• 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

Ingredients

• ✓ brown rice
• water
• salmon
• orange juice
• dill weed
• rosemary
• basil
• mustard
• lemon pepper

Instructions

1. 1 In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a large pan, add just enough water to cover the bottom of the pan. Place salmon in the pan, pink side up, and arrange cooked rice around the outside of salmon. Drizzle orange juice over salmon and rice.
4. 4 In a small bowl, combine dill weed, rosemary, basil, mustard, and lemon pepper and sprinkle over salmon and rice. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 to 40 minutes or until salmon is tender and flaky.

By SDELATORE

Ingredients

• ✓ brown rice
• water
• butter
• olive oil
• garlic
• white wine
• lemon juice
• shrimp
• flat-leaf parsley
• cornstarch

Instructions

1. 1 Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
2. 2 Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

By almondjoy2807

Ingredients

• ✓ brown rice
• vegetable oil
• onion
• black bean
• tomato
• oregano
• garlic powder

Instructions

1. 1 Heat oil over medium-high in a large saucepan. Add onion; cook and stir until tender. Add beans, tomatoes, oregano, and garlic powder. Bring to a boil.
2. 2 Stir in rice. Cover; reduce heat and simmer for 5 minutes. Remove from heat; let stand 5 minutes before serving.

By Kathy Miller

Ingredients

• ✓ brown rice
• milk
• white sugar
• salt
• milk
• egg
• cinnamon
• golden raisin
• butter
• vanilla extract
• nutmeg

Instructions

1. 1 Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
2. 2 Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
3. 3 Remove from heat and stir butter and vanilla extract into mixture.
4. 4 Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

By Chan Fran

Ingredients

• ✓ brown rice
• flax seed
• oat bran
• oat
• raisin
• cinnamon
• soy milk

Instructions

1. 1 Mix ground flax seeds, oat bran, quick-cooking oats, brown rice, raisins, and cinnamon together in a container with a lid. Pour in soy milk; stir to make sure flaxseed mixture is suspended in milk.
2. 2 Cover and refrigerate until oats soften, at least 6 hours. Uncover and stir before serving.

By David K

Ingredients

• ✓ brown rice
• quinoa
• almond milk
• honey
• brown sugar
• salt
• egg
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
2. 2 Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
3. 3 Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.

By Lindsay Wilbanks

Ingredients

• ✓ brown rice
• heavy cream
• water
• salt
• raisin
• egg yolk
• white sugar
• cinnamon
• butter
• vanilla extract

Instructions

1. 1 Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
2. 2 Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.

By HeidiLB

Ingredients

• ✓ brown rice
• tomato
• green chile pepper
• chicken broth
• salt

Instructions

1. 1 Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

By patriotizm

Ingredients

• ✓ brown rice
• cranberry
• orange peel
• chicken stock
• margarine
• celery
• shallot
• poultry seasoning
• pecan
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ brown rice
• chicken leg quarter
• ground beef
• rolled oat
• spinach
• broccoli
• kidney bean
• carrot
• cottage cheese
• olive oil

Instructions

1. 1 Place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. Remove the legs and allow to cool. Strain and return the cooking liquid to the pot. Once the legs have cooled. Remove and discard the skin and bones; chop the meat, and set aside.
2. 2 Stir the brown rice into the reserved chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Drain off any excess liquid, and add the rice to the bowl with the chicken.
3. 3 Heat a large skillet over medium-high heat, and add the ground beef. Cook and stir until the beef is crumbly and no longer pink, about 7 minutes. Pour off any excess grease, and place the beef into the bowl. Stir in the oats, spinach, broccoli, kidney beans, carrots, cottage cheese, and olive oil. Store the dog food in resealable containers in the freezer. Thaw the daily portions overnight in the refrigerator.

By Karen Martell Bishop

Ingredients

• ✓ brown rice
• olive oil
• onion
• garlic
• baby carrot
• chicken broth
• water
• salt
• green chile pepper
• lime juice

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
2. 2 Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.

By Em kk