Type what you have

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
• salsa
• sweet corn
• black bean
• chicken breast
• avocado
• cilantro

Instructions

1. 1 Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

By Heather Finn-Brady

Ingredients

• ✓ brown rice
• water
• kidney bean
• red onion
• mushroom
• broccoli
• green bell pepper
• red bell pepper
• yellow bell pepper
• almond
• black pepper
• italian-style dressing
• olive oil

Instructions

1. 1 Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
2. 2 Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
3. 3 Chill for at least one hour before serving.

By Jackie Wood

Ingredients

• ✓ brown rice
• water
• cashew milk
• red potato
• cabbage
• carrot
• yellow onion
• vegan butter
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

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
• soy sauce
• green onion
• black sesame oil
• rice vinegar
• ginger
• garlic
• salmon
• mango
• cucumber
• avocado
• strawberry
• black sesame seed

Instructions

1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Ingredients

• ✓ brown rice
• water
• black bean
• pinto bean
• corn
• tomato
• green chile
• flour tortilla
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ brown rice
• extra-firm tofu
• cornstarch
• vegetable oil
• carrot
• edamame
• everything bagel seasoning
• soy sauce
• soy sauce
• brown sugar
• chili oil
• avocado
• furikake
• red pepper flakes

Instructions

1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch.
4. 4 Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven.
5. 5 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 carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes.
6. 6 While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning.
7. 7 Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

By cookingflower

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
• cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• corn
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

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
• corn
• kidney bean
• black bean
• onion
• green bell pepper
• jalapeno pepper
• cilantro leaves
• lime
• cumin
• garlic
• salt

Instructions

1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Ingredients

• ✓ brown rice
• water
• olive oil
• salt
• collard green
• black bean
• green pea
• corn kernel
• green chili
• black olive
• tomato
• salt
• black pepper

Instructions

1. 1 Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
2. 2 Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

By Ammaliatrice

Ingredients

• ✓ brown rice
• water
• red bell pepper
• green pea
• raisin
• sweet onion
• kalamata olive
• vegetable oil
• balsamic vinegar
• dijon mustard
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
5. 5 Top salad with feta cheese before serving.

By Anne

Ingredients

• ✓ brown rice
• chicken broth
• chicken breast
• celery
• onion
• carrot
• corn
• black bean
• sage
• black pepper
• salt
• bay leaf

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Ingredients

• ✓ brown rice
• water
• taco seasoning mix
• black bean
• pinto bean
• corn
• salsa
• onion
• cumin
• garlic powder
• oregano
• salt
• black pepper
• flour tortilla
• cheddar cheese
• monterey jack cheese
• cooking spray

Instructions

1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Ingredients

• ✓ brown rice
• quinoa
• pinto bean
• kidney bean
• corn
• red onion
• red bell pepper
• cilantro
• olive oil
• red wine vinegar
• chili powder
• garlic
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ brown rice
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• artichoke heart
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• water
• coconut oil
• salt
• cinnamon
• flaxseed meal
• date
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Ingredients

• ✓ brown rice
• water
• olive oil
• onion
• garlic
• ginger root
• carrot
• broccoli
• red bell pepper
• coconut milk
• vegetable broth
• white wine
• fish sauce
• soy sauce
• thai chile pepper
• lemongrass
• thai pepper garlic sauce
• saffron
• yogurt
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

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