Type what you have

Ingredients

• ✓ long-grain brown rice
• butter
• sweet onion
• ground beef
• water
• cabbage
• tomato puree
• tomato soup
• beef bouillon
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 10 minutes.
2. 2 Transfer beef mixture to a slow cooker. Stir in water, cabbage, tomato purée, condensed soup, rice, bouillon, salt, and pepper. Cover and cook on High for 8 hours.

By MessappyMarkland

Ingredients

• ✓ long-grain brown rice
• cilantro
• green onion
• green bell pepper
• carrot
• baby corn
• firm tofu
• chickpea
• snow pea
• sesame seed
• hot chile pepper
• basil
• sesame oil
• olive oil
• lime
• salt
• water

Instructions

1. 1 Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2. 2 Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3. 3 Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4. 4 Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5. 5 Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

By Buckwheat Queen

Ingredients

• ✓ long-grain brown rice
• mayonnaise
• parsley
• garlic
• salt
• edamame
• parsley
• cilantro leaf
• red onion
• red pepper
• black pepper
• vegetable oil
• shishito pepper
• vegetable oil
• honey
• sesame seed burger bun

Instructions

1. 1 For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. 2 Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3. 3 Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. 4 Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5. 5 Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6. 6 Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

By dinehaus

Ingredients

• ✓ long-grain brown rice
• water
• ground bison
• green bell pepper
• tomato sauce
• worcestershire sauce
• oregano
• all-purpose seasoning
• garlic powder
• onion powder
• salt
• black pepper
• tomato
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and 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 20 minutes.
3. 3 Heat a large skillet over medium-high heat; add bison. Cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Arrange bell peppers, cut-sides up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
5. 5 Combine rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper in a bowl; spoon into each bell pepper.
6. 6 Combine diced tomatoes and Italian seasoning in a bowl; pour over stuffed peppers.
7. 7 Bake in the preheated oven until peppers are tender, about 1 hour, basting with diced tomato mixture every 15 minutes.

By katanity

Ingredients

• ✓ long-grain brown rice
• pineapple
• zucchini
• mushroom
• red bell pepper
• green bean
• carrot
• onion
• vegetable oil
• ginger root
• arrowroot powder
• sesame oil
• tamari
• maple syrup
• ketchup
• lemon juice
• pineapple juice
• firm tofu
• water

Instructions

1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Ingredients

• ✓ long-grain brown rice
• cayenne pepper
• black pepper
• salt
• parsley
• tomato
• garlic
• jalapeno pepper
• red bell pepper
• yellow bell pepper
• celery
• onion
• olive oil
• thyme
• oregano
• bay leaf
• water
• black-eyed pea

Instructions

1. 1 Bring black-eyed peas and enough water to cover by 2 to 4 inches to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse.
2. 2 Bring black-eyed peas, 3 cups water, bay leaf, oregano, and thyme to a boil in a large pot. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until black-eyed peas and rice are tender, 30 to 40 minutes more.
3. 3 Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Add onion; sauté until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeño; sauté 5 minutes. Add garlic; sauté 2 minutes more.
4. 4 When black-eyed peas tender, add sautéed vegetable mixture, tomatoes, parsley, salt, black pepper, and cayenne pepper to pot; stir until well combined. Cover; set aside to allow flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

By RachelRayfan13

Ingredients

• ✓ long-grain brown rice
• sesame seed
• ginger
• garlic
• red bell pepper
• green onion
• carrot
• vegetable oil
• beef shoulder tender
• cooking spray
• cornstarch
• salt
• sesame oil
• marmalade
• chili-garlic sauce
• soy sauce
• beef broth
• water
• orange

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
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 together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. 4 Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. 5 Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

By pkkilleen