Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ brown rice
• red bell pepper
• tomato
• water
• kidney bean
• corn kernel
• green onion
• red pepper flakes
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
2. 2 Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
3. 3 Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
4. 4 Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
5. 5 Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.

By Allrecipes Member

Ingredients

• ✓ brown rice
• cooking spray
• chicken broth
• black bean
• corn
• cream of chicken soup
• pepper jack cheese
• sour cream
• salsa verde
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat chicken broth in a small pan over medium heat, about 5 minutes.
3. 3 Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

By Pam Shultz

Ingredients

• ✓ brown rice
• tomato
• olive oil
• parmesan cheese
• goat cheese
• walnut
• basil
• garlic
• bread crumb
• olive oil

Instructions

1. 1 Cut tops off tomatoes; scoop out flesh with a melon baller, leaving ¼- to ½-inch-thick sides and bottoms. Discard tomato tops and flesh.
2. 2 Brush the bottom of an air fryer basket with olive oil. Preheat the air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a bowl. Combine bread crumbs and 1 tablespoon olive oil in a separate bowl. Fill tomatoes with rice mixture; sprinkle with bread crumb mixture. Place stuffed tomatoes in the prepared air fryer basket.
4. 4 Cook in the preheated air fryer until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining 1 tablespoon basil.

By Allrecipes

Ingredients

• ✓ brown rice
• chicken gizzard
• vegetable oil
• red onion
• mushroom
• garlic
• chicken broth
• onion soup mix
• tomato
• salt
• pepper

Instructions

1. 1 Place chicken gizzards in a large saucepan and add enough water to cover them. Cover and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving water, and chop into bite-sized pieces.
2. 2 Cook rice according to package directions using gizzard water.
3. 3 Heat oil in a large skillet over medium heat. Sauté onion, mushrooms, and garlic until onion is tender. Add gizzards and sauté for 5 more minutes. Stir in chicken broth, onion soup mix, and tomatoes. Bring to a simmer and cook until reduced by half, 10 to 15 minutes. Stir in rice, heat through, and serve. Season with salt and pepper to taste.

By Pam Rosterman

Ingredients

• ✓ brown rice
• water
• peanut oil
• yellow onion
• green bell pepper
• garlic
• red pepper flakes
• green onion
• soy sauce
• pea
• sesame oil
• peanut

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Set aside.
2. 2 Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic, and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
3. 3 Increase heat to medium-high. Stir in cooked rice, green onions, and soy sauce; cook and stir for 1 minute.
4. 4 Add peas and cook for 1 minute more.
5. 5 Remove from heat. Stir in sesame oil and garnish with peanuts.

By dakota kelly

Ingredients

• ✓ brown rice
• green bell pepper
• soy sauce
• cooking sherry
• vegetarian worcestershire sauce
• firm tofu
• cranberry
• pecan
• parmesan cheese
• salt
• pepper
• tomato sauce
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2. 2 Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3. 3 In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. 4 Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

By DWYATT

Ingredients

• ✓ brown rice
• brown lentil
• wheat germ
• bread crumb
• egg
• onion
• thyme
• tomato
• hot sauce
• ketchup
• soy sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.
2. 2 Mash cooked lentils in a large bowl; add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce, and cheese. Pour into loaf pan.
3. 3 Bake in the preheated oven, covered, for 1 hour.

By Sara

Ingredients

• ✓ brown rice
• olive oil
• chicken breast
• salt
• black pepper
• yellow onion
• celery
• water
• carrot
• bay leaf

Instructions

1. 1 Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
2. 2 Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

By mskm0307

Ingredients

• ✓ brown rice
• wild rice
• water
• onion
• carrot
• celery
• chicken broth
• thyme
• marjoram
• salt
• black pepper

Instructions

1. 1 In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
2. 2 In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
3. 3 Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

By munchmn

Ingredients

• ✓ brown rice
• water
• turkey sausage
• garlic
• red onion
• green bell pepper
• vegetable broth
• chicken broth
• tomato
• pimento
• red pepper flakes
• cajun seasoning
• black pepper

Instructions

1. 1 Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
2. 2 Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
3. 3 Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

By Tiffany

Ingredients

• ✓ brown rice
• almond
• chicken broth
• wild rice
• butter
• onion
• brown sugar
• cranberry
• mushroom
• orange zest
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
3. 3 Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
4. 4 Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
5. 5 Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ brown rice
• water
• ground turkey
• green bell pepper
• onion
• garlic
• water
• cajun seasoning
• garlic powder
• celery flake
• black pepper
• salt

Instructions

1. 1 Bring 1 1/2 cups water to a boil in a saucepan; stir in brown rice. Reduce heat to medium-low, cover, and simmer until rice tender and liquid has been absorbed, 40 to 50 minutes. Set aside.
2. 2 Cook and stir turkey in a skillet over medium heat until renders some of fat, 2 to 3 minutes; stir in bell pepper, onion, and minced garlic. Continue cooking and stirring until turkey crumbly and no longer pink, and vegetables tender, 5 to 8 minutes more. Drain excess grease, if necessary. Stir in cooked brown rice, 1/3 cup water, Cajun seasoning, garlic powder, celery flakes, and black pepper.
3. 3 Bring rice mixture to a simmer; cook until liquid is absorbed, about 10 minutes. Season with salt and black pepper.

By akatenacious3

Ingredients

• ✓ brown rice
• pork chop
• white rice
• onion
• butter
• green pea
• water chestnut
• mushroom
• water
• beef broth
• worcestershire sauce
• onion soup mix
• pepper

Instructions

1. 1 In a large skillet over medium heat, brown pork chops on both sides.
2. 2 Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3. 3 Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

By JENNIFERK2

Ingredients

• ✓ brown rice
• water
• tomato
• onion
• green chile pepper
• ancho chile pepper
• chicken bouillon
• oregano
• clove
• pork loin roast
• salt
• black pepper
• salsa verde
• tomatillo

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
3. 3 Bake in the preheated oven for 6 hours.
4. 4 Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

By charm

Ingredients

• ✓ brown rice
• ground beef
• parsley
• egg
• worcestershire sauce
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• onion
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
4. 4 Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

By JOYCE LITOFF

Ingredients

• ✓ brown rice
• chicken broth
• celery
• onion
• water
• chicken bouillon powder
• butter
• margarine
• all-purpose flour
• milk
• chicken
• salt
• pepper

Instructions

1. 1 Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.
2. 2 Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.
3. 3 Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.

By Heidi Lancaster

Ingredients

• ✓ brown rice
• vegetable broth
• olive oil
• onion
• zucchini
• chicken breast
• mushroom
• cumin
• salt
• cayenne pepper
• black bean
• green chile pepper
• carrot
• swiss cheese

Instructions

1. 1 Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
3. 3 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. 4 In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. 5 Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

By Lyslw