Type what you have

Ingredients

• ✓ brown rice
• milk
• blueberry
• honey
• cinnamon
• egg
• butter
• vanilla extract

Instructions

1. 1 Combine cooked brown rice, milk, blueberries, honey, and cinnamon in a small saucepan. Bring to a boil, then reduce heat to low; simmer for 20 minutes.
2. 2 Beat egg in a small bowl. Whisk 6 tablespoons hot rice mixture, 1 tablespoon at a time, into egg to temper until incorporated. Stir tempered egg mixture, butter, and vanilla into rice mixture; continue cooking over low heat to thicken, 1 to 2 minutes.

By CHERRY007

Ingredients

• ✓ brown rice
• cooking spray
• water
• peanut butter
• applesauce
• honey
• egg
• chickpea flour
• rolled oat
• currant
• coconut
• sunflower seed
• chia seed
• baking powder
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.
2. 2 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.
3. 3 Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.
4. 4 Bake in preheated oven until edges are golden brown, about 20 minutes.

By sueb

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
• 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
• 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
• white rice
• ham
• ketchup
• processed cheese
• egg
• salt
• pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
2. 2 Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
3. 3 Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.

By S Leigh

Ingredients

• ✓ brown rice
• skim milk
• applesauce
• egg
• coconut oil
• vanilla
• rice flour
• coconut flour
• stevia powder
• sweetener
• milk powder
• baking powder
• baking soda
• cinnamon
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
2. 2 Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
3. 3 Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
4. 4 Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
5. 5 Cook another 1-2 minutes on second side until golden.
6. 6 Top pancakes with butter mixture and cooked apples, if desired.

By Rice Select

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
• 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
• ground turkey
• water
• rosemary
• broccoli
• carrot
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground turkey, water, rice, and rosemary into a large Dutch oven. Stir until ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes.
3. 3 Add frozen vegetables, and cook for an additional 5 minutes.
4. 4 Remove from heat and cool.
5. 5 Refrigerate until using.

By redgirl

Ingredients

• ✓ brown rice
• quinoa
• tamari
• water
• chia seed
• sesame seed
• flax seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

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
• water
• cashew
• sunflower seed
• onion
• carrot
• olive oil
• salt

Instructions

1. 1 In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 Preheat the grill for high heat.
3. 3 Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
4. 4 Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

By Janice Joyner

Ingredients

• ✓ brown rice
• water
• belgian endive
• red onion
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
2. 2 Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

By kekadu

Ingredients

• ✓ brown rice
• water
• salt
• milk
• evaporated milk
• sugar
• almond extract
• cinnamon stick

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan. Add salt, reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
2. 2 Stir milk, evaporated milk, sugar, and almond extract into rice; add cinnamon stick. Simmer, uncovered, until reaches pudding consistency, about 70 minutes, stirring frequently, .

By Diana Hagewood Smith

Ingredients

• ✓ brown rice
• brown sugar
• beef
• pigeon pea
• water
• coconut milk
• carrot
• parsley

Instructions

1. 1 Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in beef and cook until well browned.
2. 2 Add in peas, water, rice, coconut milk, and carrot, and bring to a simmer.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Stir in parsley to garnish.

By TRINIREDLOCKS

Ingredients

• ✓ brown rice
• coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• guacamole

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ brown rice
• ground beef
• water
• beef bone
• rosemary
• carrot
• spinach
• egg
• pumpkin puree

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
3. 3 Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
4. 4 Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

By dish567

Ingredients

• ✓ brown rice
• cooking spray
• beef broth
• carrot
• milk
• mushroom
• cream of chicken soup
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a 2-quart casserole dish with cooking spray.
3. 3 Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
4. 4 Pour mixture into prepared casserole dish.
5. 5 Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

By CATHYRAE

Ingredients

• ✓ brown rice
• olive oil
• cremini mushroom
• shallot
• mushroom broth
• white wine
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Season with salt and pepper. Stir and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ brown rice
• peach
• water
• brown sugar
• vanilla extract
• butter
• nutmeg
• cinnamon

Instructions

1. 1 Stir peaches, rice, 1/4 cup water, brown sugar, and vanilla extract together in a saucepan over low heat. Simmer until peaches start to wilt, 3 to 5 minutes. Stir in butter. Sprinkle with cinnamon and nutmeg after plating.

By Nick Wade

Ingredients

• ✓ brown rice
• ground beef
• pea
• cream of celery soup
• milk
• soy sauce
• garlic
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer ground beef to a large bowl.
3. 3 Add brown rice, peas, soup, milk, soy sauce, and garlic to ground beef; stir to combine.
4. 4 Transfer to a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese; cover dish with a lid or aluminum foil.
5. 5 Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

By BIFAERIE79

Ingredients

• ✓ brown rice
• water
• wild rice
• cherry
• brown sugar
• almond
• celery
• orange juice
• red wine vinegar
• orange zest

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 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, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ brown rice
• olive oil
• red bell pepper
• onion
• garlic
• water
• tomato
• chili powder
• salt

Instructions

1. 1 Heat oil in a deep skillet over medium heat. Add rice, bell pepper, onion, and garlic. Cook and stir until rice is browned and onion is tender, about 5 minutes. Stir in water and diced tomatoes. Season with chili powder and salt. Cover and simmer until rice is cooked, about 30 minutes.

By Connie Fabian Byrnes

Ingredients

• ✓ brown rice
• cooking spray
• green bell pepper
• red bell pepper
• onion
• firm tofu
• sesame seed
• teriyaki sauce
• honey

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
2. 2 Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
3. 3 Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
4. 4 Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
5. 5 Serve vegetables with sauce over brown rice and top with sesame tofu.

By Brooke Elizabeth

Ingredients

• ✓ brown rice
• vegetable broth
• butter
• onion
• celery
• carrot
• almond
• mushroom
• salt
• kale

Instructions

1. 1 Bring broth 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.
2. 2 Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
3. 3 Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

By AFulton

Ingredients

• ✓ brown rice
• water
• milk
• white sugar
• salt
• egg
• raisin
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
3. 3 Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan.
4. 4 Cook over medium heat until thick and creamy, 15 to 20 minutes.
5. 5 Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly.
6. 6 Remove from heat and stir in butter and vanilla. Serve warm.

By MakeItHealthy

Ingredients

• ✓ brown rice
• water
• red cabbage
• olive oil
• celery
• red onion
• garlic
• ground turkey
• sea salt
• tomato
• flour tortilla

Instructions

1. 1 Bring brown rice with enough water to cover in a saucepan to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Cut off red cabbage stem. Gently peel off leaves, being careful not to tear; place individual leaves into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sauté celery, onion, and garlic until softened, 5 to 7 minutes. Mix in turkey; season with salt. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.
4. 4 Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture; fold up bottom end and roll into a tight burrito.
5. 5 Heat a grill pan over medium heat. Cook burritos, in batches, until outsides are crunchy, about 5 minutes, flipping as necessary. Repeat with remaining burritos.

By Kelly Brewer

Ingredients

• ✓ brown rice
• olive oil
• chicken
• corn
• red bell pepper
• salt
• black pepper
• salsa
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and bell pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
2. 2 Spoon rice into two bowls. Divide chicken mixture between the bowls and top with salsa and Monterey Jack cheese.

By mlreffey