Type what you have

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
• 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
• 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
• 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
• 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
• 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
• butter
• black bean
• avocado
• cilantro
• lime juice
• cherry tomato
• corn kernel
• salt
• black pepper
• tortilla chip

Instructions

1. 1 Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
2. 2 In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
3. 3 In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

By Uncle Ben's

Ingredients

• ✓ brown rice
• ground beef
• onion
• garlic
• beef broth
• tomato
• salt
• black pepper
• paprika
• green bell pepper

Instructions

1. 1 Combine beef, onion, and garlic in a large pot over medium heat. Cook until browned, 5 to 10 minutes. Drain and discard excess grease.
2. 2 Pour beef broth into the pot. Add tomatoes with their juice, brown rice, salt, pepper, and paprika. Bring to a boil, cover, and simmer for 1 hour. Add green bell peppers; cook, uncovered, until soft, about 30 minutes.

By SueHoo

Ingredients

• ✓ brown rice
• water
• black bean
• green bell pepper
• onion
• mushroom
• garlic
• mozzarella cheese
• egg
• chili powder
• cumin
• garlic salt
• hot sauce
• bread crumb

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 Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. 3 Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. 4 Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. 5 Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

By Bank of America

Ingredients

• ✓ brown rice
• water
• instant long grain rice
• wild rice
• white bread
• sage
• thyme
• garlic powder
• celery
• carrot
• onion
• granny smith apple
• chicken broth

Instructions

1. 1 In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
3. 3 In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

By Lisa

Ingredients

• ✓ brown rice
• water
• olive oil
• onion
• thyme
• black pepper
• edamame
• tuna steak
• salt
• shallot
• water
• chive
• orange zest
• orange juice

Instructions

1. 1 Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
3. 3 Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
4. 4 Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
5. 5 Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

By SLLVERGRL

Ingredients

• ✓ brown rice
• green bell pepper
• onion
• garlic
• cilantro
• olive oil
• tomato sauce
• spanish seasoning
• pigeon pea
• water

Instructions

1. 1 Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. 2 Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. 3 Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. 4 Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

By Valerie Serao

Ingredients

• ✓ brown rice
• chicken breast
• corn
• black bean
• salsa
• cream cheese

Instructions

1. 1 Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
2. 2 Cook on High for 4 hours.
3. 3 Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.

By Allrecipes Member

Ingredients

• ✓ brown rice
• olive oil
• onion
• green bell pepper
• celery
• chicken broth
• black-eyed pea
• tomato
• green chile
• tomato
• garlic

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
2. 2 Pour in chicken broth; stir in rice, black-eyed peas with liquid, diced tomatoes with green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer for 45 minutes, or until rice is tender. Add water if gumbo is too thick.

By Lynn Blackwelder Patterson

Ingredients

• ✓ brown rice
• water
• ground turkey
• tomato sauce
• egg
• worcestershire sauce
• red pepper flake
• onion powder
• garlic powder
• salt
• black pepper
• basil
• oregano
• parsley
• green bell pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
3. 3 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
4. 4 Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
5. 5 Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
6. 6 Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

By Logdog2

Ingredients

• ✓ brown rice
• coriander seed
• brown sugar
• lemon pepper seasoning
• salmon fillet
• butter
• white rice
• mango
• cilantro
• lemon peel

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Ingredients

• ✓ brown rice
• water
• vegetable bouillon
• lime
• oil
• onion
• garlic
• cumin
• chili powder
• pinto bean
• salsa
• carrot
• cheddar cheese

Instructions

1. 1 Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
4. 4 Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

By Jax

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
• vegetable broth
• egg
• lemon juice
• dill weed
• granulated garlic
• salt
• black pepper

Instructions

1. 1 Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
2. 2 Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
3. 3 Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

By Just Joely

Ingredients

• ✓ brown rice
• water
• lime
• garlic
• olive oil
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
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, 30 to 45 minutes.
3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom

Ingredients

• ✓ brown rice
• wild rice
• water
• orange juice
• salt
• agave nectar
• olive oil
• apple cider vinegar
• kale
• red bell pepper
• pine nut
• red grape
• celery
• parsley
• basil
• lemon

Instructions

1. 1 Bring brown and wild rice blend, water, orange juice, and salt 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, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
2. 2 Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
3. 3 Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

By Missy

Ingredients

• ✓ brown rice
• vegetable oil
• ground beef
• fajita seasoning
• pinto bean
• salsa
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey