41 Best Brown Rice Recipes You Need

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Chicken Fried Rice

Healthy Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 2 cup servings’]

This Healthy Fried Rice Recipe is packed with chicken, veggies and brown rice. Full of flavor + so delicious – just like takeout chicken fried rice at home!

Ingredients

• 1 cup dry white or brown rice
• 1 tablespoon extra virgin olive oil (divided)
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 cup diced carrots
• 1 cup diced red bell pepper
• 2 eggs
• ¼ teaspoon black pepper
• ¼ teaspoon ground ginger
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon toasted sesame oil
• ½ cup coconut aminos
• 1 cup green peas

Instructions

1. Cook the rice according to the directions on the package. Cooking time will vary depending on the type of rice you use.
2. While the rice cooks, start cooking the chicken. In a large pan, heat ½ tablespoon of the olive oil over medium-high heat. Add the chicken to the pan and sauté for 10 minutes. Once the chicken is cooked, remove from the pan and set aside on a plate.
3. In the same pan, add the remaining olive oil. Heat the oil and sauté the onions and garlic for 5 minutes.
4. Once the onions and garlic have cooked, add the carrots and peppers. Sauté for an additional 3 minutes until they start to soften.
5. Push the vegetable mixture to one side of the pan.
6. In a small bowl, whisk the eggs. Turn the heat to medium. Add the eggs to the empty side of the pan and scramble for 2 minutes or until cooked through and no longer runny.
7. Once the eggs are cooked, stir together with the vegetable mixture.
8. Add the black pepper, ginger, red pepper (if using), toasted sesame oil, coconut aminos, and peas to the pot. Stir together and add the cooked rice and cooked chicken back to the pot. Stir over low heat until combined and warm.

2. Creole Shrimp Jambalaya

Brown Rice Jambalaya is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Bring a taste of New Orleans (the NOLA) to your household with this spicy creole jambalaya cuisine. A strictly shrimp and chicken rendition made with brown rice and a pork free version (no andouille sausage).

Ingredients

• 2 tbsp of olive oil ((28g))
• ½ lb boneless chicken thighs ((250g))
• 2 tbsp cajun seasoning ((14g) see notes)
• 2 tbsp olive oil ((28g))
• 1 medium sized onion
• 3 celery stalks (chopped)
• 1 green bell pepper
• 1 red bell pepper
• 14 oz can of tomato in juice ((400g))
• 2 bay leaves
• 1 tbsp of garlic powder ((8g))
• 1 tsp black pepper ((2g))
• 1 tbsp fresh thyme ((8g) stem removed)
• ½ tsp paprika ((2g))
• 2 tsp oregano ((4g))
• 1 tbsp cajun seasoning ((8g) see post)
• 3½ cups of veggie stock ((828ml) see post)
• 1 ½ cups of rice ((305g) thoroughly rinsed)
• 1½ lb shrimp ((680g) peeled and de vained)
• additional cajun seasoning, pink salt and black pepper to taste

Instructions To sear the chicken

1. Heat the pan on medium with the olive oil.
2. Season and coat the chicken thighs with 2 tbsp of cajun seasoning, then add to the pan to sear (this should take several minutes).
3. Once the chicken has browned, remove it from the pan and set aside.

To make the jambalaya

1. Replenish the pan with 2 tbsp of olive oil then add the holy trinity – bell peppers, chopped celery and onions.
2. Saute the holy trinity for 5-6 minutes until the onions are translucent and slightly golden.
3. Pour in the chopped tomatoes, followed by the Seasoning – garlic powder, paprika, oregano, black pepper, thyme, bay leaves along with 2tbsp of cajun seasoning.
4. Stir until all of the veggies and herbs/spices are combined.
5. Add the vegetable broth and bring the pan to a rolling boil.
6. Add the rice to the pan and stir so everything is well combined.
7. Reduce the heat to low and simmer for roughly 40- 50 minutes or until the rice absorbs most of the liquid.
8. Remove the lid then finally fold in the chicken thighs and shrimp.
9. Allow the jambalaya to cook for a further 5-6 minutes or until the shrimp is slightly pink in colour.
10. Do a taste test and adjust for further seasoning adding more cajun seasoning, pink salt and black pepper to taste.
11. Remove the bay leaves and serve while hot.

3. Instant Pot Chicken and Rice

Easy Instant Pot Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Instant Pot Chicken and Rice is delicious one pot meal with chicken breasts or chicken thighs, white rice or brown rice and vegetables. It is ideal for busy nights!

Ingredients

• 2 pounds boneless skinless chicken thighs or chicken breasts* (cut into 1” pieces)
• 1 large onion (finely chopped)
• 2 large garlic cloves (minced)
• 2 large carrots (grated)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme (dried)
• 2 teaspoons oregano (dried)
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 2 cups white rice or brown rice** (rinsed & drained)
• 2 1/4 cups chicken broth (low sodium)
• 3 tablespoons fresh dill or parsley (finely chopped (optional))

Instructions

1. On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.
2. Add olive oil, onion and garlic; sauté for 2-3 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
3. Add remaining ingredients in the following order: chicken, carrots, rice, broth, salt, pepper and bay leaves. Flatten with a spoon but do not stir.
4. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice – 10 minutes, brown rice – 22 minutes.
5. After, white rice – release the pressure using Quick Release method by turning pressure valve to Venting position, brown rice – let pressure release naturally using Natural Release until the pin drops down on its own.
6. Open the lid, add dill or parsley, gently stir and serve hot.

4. Brown Rice Mushroom Pilaf

Brown Rice Mushroom Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

Easy, healthy & delicious Brown Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is perfect to make on a weeknight and enjoy as a side or as a meal. Even better, make it on the stovetop or in the Instant Pot.

Ingredients

• 2 tablespoon Olive Oil (divided)
• 2 cloves Garlic (minced )
• 1 cup Onions (diced )
• 10 ounces Cremini Mushrooms (sliced, divided)
• 1 cup Brown Rice (rinsed, can use white rice too)
• Salt (to taste )
• 1 1/4 cup Vegetable Broth
• 2 cups Vegetable Broth
• 1 tablespoon Butter ((optional) skip butter to keep this vegan)
• 1/4 cup Green onions (diced )

Instructions

1. Rinse brown rice and set aside.

For Instant Pot:

1. Start the instant pot in Sauté mode and let it heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
2. Now add the remaining 1 tablespoon olive oil, garlic and onions to the instant pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes until they brown.
3. Add brown rice, vegetable broth, and salt. Stir and deglaze the pot. Press cancel and close the lid with the vent in the sealing position.
4. Select Manual or Pressure cook mode for 22 mins at high pressure (or 4 minutes for white rice). When the instant pot beeps, let the pressure release naturally.
5. Add back in the mushrooms kept aside. Add in the optional tbsp of butter and mix well. Top with green onions and enjoy!

For Stovetop in a pot:

1. Heat oil in a medium-large pot or saucepan over high heat. Add 1 tablespoon olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
2. Now add the remaining 1 tablespoon olive oil, garlic and onions to the pot. Sauté for 2 mins. Add mushrooms and sauté for another 3-4 minutes stirring occasionally until they brown.
3. Add brown rice, vegetable broth and salt. Stir and bring to a boil. Cover and reduce heat to medium low and cook for about 35-40 minutes until all the liquid is absorbed. Stir in between starting at about 25 mins. (Cook covered for 15 minutes for white rice)
4. When rice is done, add back in the mushrooms kept aside. Add in the optional tablespoon of butter and mix well. Top with green onions and enjoy!

5. Rice and Beans

Instant pot Mexican rice and beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Easy Mexican Instant Pot rice and beans makes a delicious and quick vegetarian lunch, dinner, or side dish. Loaded with the bold flavor of salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican Instant Pot rice and beans recipe also would be the perfect base for a burrito or burrito bowl.

Ingredients

• 1 15 oz can of black beans, rinsed and drained
• 2 cup uncooked long grain brown rice
• 1 14 oz diced tomato
• 1 chopped onion
• 2 cup water
• 1/2 cup chipotle salsa (add more , if needed)
• 2 tsp cumin
• 1 tbsp oil
• salt to taste
• 4 garlic cloves/ minced
• cilantro for garnish
• Optional toppings: lime/ sour cream (tortilla chips, grated cheese, sliced avocado)

Instructions

1. Press the “saute” button and once it is hot add the garlic and onions.
2. Add the chipotle salsa, salt, and cumin powder and give it a stir.
3. Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
4. Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
5. When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
6. Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.

6. Brown Rice and Sweet Potato Hash

Brown Rice and Sweet Potato Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This versatile 30-minute meal lets you shop your pantry and freezer to make a nourishing meal that comes together in one skillet. Get ready for leftovers!

Ingredients

• 1 cup U.S-grown short-grain brown rice (uncooked)
• 2 cups water
• 1 pinch salt
• 2 tbsp olive oil (divided)
• 1/2 large yellow onion, minced (about 1 cup)
• 1 large sweet potato, chopped into 1/4″ cubes (about 3 cups)
• 1 cup sweet corn kernels (frozen or canned)
• 1 cup frozen shelled edamame
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries
• 2 cups cooked chicken (shredded or chopped)
• 1/2 tsp garlic powder
• Fine sea salt and pepper (to taste)

Instructions

1. Add the water to your pot along with a pinch of salt. Bring to a boil over high heat.
2. Add the uncooked brown rice, then reduce to a simmer. Cover the pot with a lid and allow to cook about 30 minutes, or until all liquid is absorbed and the rice is fully cooked.
3. While the rice is cooking, prepare the other ingredients. Heat one tablespoon olive oil in a large nonstick skillet over medium-high heat. Once the oil is heated and glistening, add the yellow onion. Allow to cook 5 minutes, or until onions become translucent and the edges begin to brown.
4. Add the chopped sweet potato and the remaining olive oil. Allow to cook over medium to medium-high heat, stirring occasionally. After about 10-12 minutes, add the corn, edamame, and garlic powder. Stir to combine.
5. As the sweet potatoes finish cooking, add the pecans, dried cranberries, and cooked chicken. Once rice is cooked, add to the skillet and fold all ingredients together. Season with salt and pepper according to taste and serve immediately. Season with fresh or dried herbs and spices (optional) or stir in a sauce or dressing if desired.

7. Shrimp Pesto Rice Bowls

Shrimp Pesto Rice Bowls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT30M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Shrimp Pesto Rice Bowls combine juicy pesto shrimp, sautéed bell peppers and onions, and fluffy rice for a simple, delicious meal. Add some shelled edamame for an additional flavor and protein boost!

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper (- to taste)
• 1-2 Tablespoons olive oil
• 2 pounds raw jumbo shrimp (- peeled and deveined)
• 1 medium onion (- sliced)
• 1 large bell pepper (any color) (- sliced)
• 2 cups white rice
• cooked shelled edamame or other veggies (- to serve)

Instructions

1. Make basil pesto sauce. In a large food processor, combine basil leaves, parmesan cheese, pine nuts, and garlic, salt, and pepper – and pulse. Slowly add olive oil until well combined.2 cups fresh basil leaves, 1/2 cup grated parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, kosher salt and freshly ground black pepper, 1/2 cup extra-virgin olive oil
2. Prep raw shrimp. If you can find peeled and deveined shrimp, use that. If not, you’ll want to peel and devein it. You may also want to remove the tail (your choice).NOTE: Frozen shrimp will need to be thawed out. You can either place in fridge to thaw or place it in a cold bowl of water. Pat dry.2 pounds raw jumbo shrimp
3. Marinate shrimp. Place the shrimp in a bowl or large plastic bag. Add pesto sauce and marinate for an hour or so. (You may want to reserve a little pesto sauce for serving.)
4. Prepare rice. Rinse rice until the liquids run clear. Cook according to package directions. (We always use our Instant Pot for rice but stovetop works too.)2 cups white rice
5. Grill shrimp. Heat an indoor grill pan to medium-high heat. Add a drizzle of olive oil and add shrimp (you’ll need to work in batches). When the shrimp changes from gray to pink, quickly flip it and repeat on the other side. The shrimp will only take a few minutes and this will depend on the size of your shrimp.1-2 Tablespoons olive oil,
6. Grill onions and peppers. Meanwhile, cook veggies in another pan. Saute veggies in a bit of oil until tender. Season with salt and pepper.You can also grill the veggies on the same pan that you used for the shrimp.1 medium onion, 1 large bell pepper (any color)
7. Assemble bowls. Layer serving bowls with rice, vegetables, shrimp, and optional toppings. Add a sprinkle of kosher salt and freshly ground black pepper to taste. You can also add extra pesto sauce if desired!I made edamame for these rice bowls this time. Roasted tomatoes or grilled zucchini are also a great alternative. You could even add grilled pineapple or other fruits.cooked shelled edamame or other veggies

8. Sprouted Brown Rice Tuna Stuffed Pepper Salad

Mediterranean Tuna Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

A quick, no-cook healthy lunch or light dinner with Mediterranean flavors

Ingredients

• 2 large sweet peppers
• 5 ounces tuna (drained)
• 1 cup cooked, cooled brown rice (from 1/2 cup dry)
• 1/2 cup hummus
• 1/2 cup chopped cucumbers
• 1/2 cup grape tomatoes (halved or quartered)
• 2 tablespoons black or green Greek olives (chopped)
• 2 tablespoons minced parsley
• 1 ounce feta cheese

Instructions

1. Slice each pepper in half lengthwise (from stem to bottom), and remove the core and seeds. Set the peppers aside.
2. In a mixing bowl, combine the tuna, rice, and hummus. Mix in the cucumbers, tomatoes, olives, and parsley. Stir to combine everything.
3. Stuff each half of the peppers with the tuna filling. Sprinkle with crumbled feta cheese. Serve immediately.

9. Brown and Wild Rice Stuffed Peppers

Brown and Wild Rice Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H20M · Total: PT1H40M · Yield: 6

Brown and wild rice stuffed peppers might just be the perfect vegan (and gluten-free) main dish to serve for holidays and special occasions.

Ingredients

• 1/2 cup wild rice, rinsed
• 1/2 cup long-grain brown rice, rinsed
• 1 vegetable bouillon cube
• 1 1/2 tablespoons extra virgin olive oil
• 1 medium red onion, finely chopped
• 1 finely diced celery stalk
• 1 medium tart apples, such as Granny Smith, peeled, cored, and diced
• 1/4 cup orange juice (from 1 large orange)
• Pinch each: cinnamon and nutmeg
• Salt and freshly ground pepper to taste
• 1/4 cup minced fresh parsley
• 1/4 cup finely chopped walnuts or pecans
• 6 medium bell peppers, any color, or a variety

Instructions

1. Combine the wild rice and the bouillon cube with 2 1/2 cups water in a medium saucepan. Bring to a slow boil, then lower the heat and simmer for 5 minutes. Stir in the brown rice, return to a gentle simmer, then cover and cook until the water is absorbed, about 35 minutes. If the grains aren’t done to your liking, add 1/2 cup more water and cook until absorbed. Repeat as needed.
2. Heat the oil in a large skillet or stir-fry pan. Add the onion and celery and sauté over medium heat until the onion is golden. Add the apple and sauté for 5 minutes longer.
3. Stir in the cooked rice mixture along with the juice, cinnamon, and nutmeg. Season with salt and pepper.
4. Sauté over low heat, stirring frequently, for 3 to 4  minutes longer. Stir in the parsley and pecans.
5. Preheat the oven to 375º F.
6. Cut the tops of the peppers off, about a half inch down from the stem. Set these “caps” aside. Reach into the peppers and scoop out the seeds and fibers. Rinse out to remove any stubborn seeds.
7. Cut very thin slivers from the bottoms of the peppers so they’ll stand more securely. Arrange on a parchment-lined roasting pan.
8. Stuff the pepper halves generously with the wild rice mixture (likely there will be too much — but better too much than too little — it’s delicious eaten on its own), then top with the reserved stem ends. Cover loosely with foil and bake for 30 minutes, or until the peppers are tender but still retain their shape.
9. Remove the foil and continue to bake for about 10 minutes longer, or until the tops peppers begin to pucker slightly and are touched with golden spots. Transfer to a serving platter or Serve straight from the pan.

10. Mediterranean Rice Salad

Mediterranean Cold Rice Salad With Herbs And Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This Mediterranean cold rice salad recipe is tossed with fresh herbs, lemon and feta for a light and healthy vegetarian side or main dish.

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1 lemon (juiced)
• 1 garlic clove (minced)
• 1 can cannellini beans (drained and rinsed)
• 2 Tablespoons fresh oregano (finely chopped)
• 2 Tablespoons fresh parsley (finely chopped)
• 1 Tablespoon fresh chives (minced)
• 4 ounces feta cheese (crumbled)
• Kosher salt and pepper to taste

Instructions

1. Bring water, rice and 1 teaspoon salt to a boil, cover, reduce heat to low and cook for about 40 minutes or until all liquid is absorbed and rice is tender. Let stand covered, 5 minutes. Fluff with fork. Cool to room temperature.
2. In a bowl, combine olive oil, lemon juice, garlic and herbs. Toss over cooked, cooled rice. Add beans and feta, mixing just until combined.
3. Season to taste.
4. Can be served at room temperature or chilled.

11. Shakshuka with Rice and Greens

Shakshuka With Rice and Greens is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

A flavorful Mediterranean diet tomato and egg dish that takes about 30 minutes to make.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion (1 medium)
• 1/2 cup diced roasted red peppers (from a jar)
• 2 cloves garlic
• 1 1/2 cups cooked U.S-grown brown rice
• 1 teaspoon Harissa seasoning (dry or paste, more or less to taste)
• 1 1/2 cups spinach (or arugula, kale, or other greens)
• 28 ounces canned Fire Roasted crushed tomatoes
• 6 large eggs
• 2 ounces feta cheese
• salt and pepper to taste
• 2 tablespoons fresh minced parsley

Instructions

1. Heat the oil over medium-high heat in a large saute pan with a lid. Add the onions and roasted red peppers. Saute for about 4 minutes until the vegetables are softened.
2. Add the garlic, rice, and Harissa (to taste) to the pan and saute for 3 more minutes.
3. Press the rice and vegetables along the bottom of the pan. Add the greens, and then the tomatoes on top. Reduce the heat to medium and let the tomato mixture cook for about 5 minutes.
4. Reduce the heat to medium-low. Using a large spoon, make 6 wells in the sauce (5 around the edges and one in the middle). Gently crack an egg into each well. It might be easiest to make one well at a time and add the egg.
5. Sprinkle the feta cheese over everything. Cover tightly, and let the eggs poach gently, for 6-8 minutes or until the eggs are cooked to your liking.
6. Remove the pan from the heat, add salt and pepper to taste, and sprinkle with fresh minced parsley. Serve immediately.

12. Miso Mushroom Brown Rice

Savory Mushroom Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 people’]

Miso mushroom brown rice casserole makes the perfect side dish for any meal. An oven-baked rice dish that’s packed with tons of flavor and goes with a variety of dishes.

Ingredients

• 1 tablespoon coconut oil (or ghee)
• 1 small onion (chopped (about 1 cup chopped))
• 2 garlic cloves (minced)
• 8 ounce fresh mushrooms (sliced)
• 2 ½ cups vegetable broth
• 1 tablespoon red miso (also called aka miso or you can use white miso)
• 2 tablespoon soy sauce
• ¼ teaspoon black pepper
• 1 ¼ cup brown rice
• Salt (optional as needed)

Instructions

1. Preheat oven to 350 degrees.
2. Heat oil in a skillet and add onion. Cook for 5-8 minutes or until translucent. Add garlic and saute for an additional 30 seconds to release the flavor. Add the mushrooms and cook until mushrooms just begin to soften.
3. In a small bowl dissolve miso into the vegetable broth and add soy sauce and black pepper.
4. Spray a 8×8 baking dish or similar size with baking spray. Add rice and veggies to baking dish and add the broth.
5. Stir just enough to disperse ingredients in the baking dish. Cover tightly with aluminum foil and place into oven to bake for 60-70 minutes.
6. When time is up, check the rice after one hour. If the rice is still crunchy it needs to cook longer, if necessary add a small amount of additional water and cook until rice is done.
7. When brown rice bake is tender, remove from the oven and fluff the rice with a fork. Cover again and let sit for five minutes before serving.

13. Brown Rice and Sweet Potato Pilaf

Brown Rice and Sweet Potato Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1H · Yield: 6

Inspired by an Indian/Pakistani dish called Tehri, this brown rice and sweet potato pilaf is embellished with green peas and flavored with lots of ginger and cilantro.

Ingredients

• 2 tablespoons neutral vegetable oil
• 4 scallions, white and green parts, thinly sliced, divided
• 3 to 4 cloves garlic, minced
• 1 1/2 cups raw long-grain brown rice, rinsed
• 32-ounce container low-sodium vegetable broth or 4 cups water with 2 vegetable bouillon cubes
• 2 medium sweet potatoes, peeled and diced (about 1/2-inch)
• 1 tablespoon minced fresh or squeeze-bottle ginger, or more to taste
• 2 teaspoons good-quality curry powder, or more to taste
• 1 cup frozen green peas, thawed
• 1/4 cup minced fresh cilantro, or more, to taste
• Salt and freshly ground pepper to taste
• Toasted cashew halves for topping, optional
• Sriracha, dried hot pepper flakes, or other hot seasoning, optional

Instructions

1. Heat the oil in a stir-fry pan. Add the white parts of the scallions and garlic. Sauté over medium-low heat until just turning golden.
2. Add the rice to the pan along with the broth (or water with bouillon cubes). Bring to a slow boil, then lower the heat, cover and simmer gently until the broth is absorbed, 30 to 35 minutes. If the rice isn’t done to your liking, add 1/2 cup additional water and cook until absorbed; repeat as needed.
3. Meanwhile, combine the diced sweet potato in a saucepan with just enough water to cover. Bring to a slow boil, then lower the heat, cover, and simmer gently until just tender, about 10 minutes. Drain and rinse briefly under cool running water.
4. Once the rice is done, add the cooked sweet potatoes, then stir in the ginger and curry powder. Turn the heat up to medium-high and cook, stirring, until the ingredients are well blended.
5. Add the peas and cook, stirring frequently, another minute or two.
6. Season with salt and pepper, stir in the cilantro, and serve. Pass around cashews and or hot seasoning for embellishing individual servings, if desired.

14. Shrimp Stir Fry

Teriyaki Shrimp Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that’s ready in less than 20 minutes!

Ingredients

• 1 1/4 lbs large shrimp (peeled and deveined)
• 3 cups mixed vegetables (I used snow peas and sliced bell peppers)
• salt and pepper to taste
• 2 tablespoons vegetable oil (divided use)
• Optional garnishes: sliced green onions and sesame seeds
• ¼ cup soy sauce
• ½ cup water
• 3 tablespoons brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon + 1 teaspoon cornstarch

Instructions For the sauce:

1. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
2. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
3. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

1. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
2.  Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
3. Wipe out the pan. Heat the remaining tablespoon of oil in the pan over high heat.
4. Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
5. Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
6. Garnish with sesame seeds and sliced green onions if desired.

15. Healthy Brown Rice Salad

Healthy brown rice salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This healthy brown rice salad recipe boasts a rainbow of flavours, colours and textures, all brought together with a fragrant orange, honey and mustard dressing.It is a delicious and nutritious salad, rich in protein and fibre and low in saturated fat.

Ingredients

• 30 millilitres honey
• 60 millilitres olive oil
• 1 tablespoon Dijon mustard (or whole grain mustard)
• 2 teaspoons minced garlic
• zest from two oranges
• 75 millilitres orange juice
• 1 tablespoon olive oil
• 150 grams red onion (finely chopped)
• 0.5 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 500 grams brown rice
• 1000 millilitre vegetable stock
• 0.5 teaspoon salt
• 120 grams red pepper (chopped into small cubes)
• 100 grams dried apricots (chopped)
• 100 grams sultanas
• 50 grams pecan nuts (roughly chopped)
• 150 grams tinned corn (or kernels from one corn cob)
• large handful of coriander (chopped)

Instructions Make the dressing

1. Whisk together all the ingredients for the dressing and set aside.

Make the rice

1. Heat the olive oil in a large saucepan over a medium heat.
2. Add the red onion, cumin and cinnamon into the saucepan and fry until the onions are soft and translucent. If the onions are browning too fast, turn the heat to low.
3. Combine the dry rice with the onions and stir well to ensure that every grain of rice is coated in the aromatic onions, spices and oil.
4. Add the vegetable stock and salt and give it a quick stir.
5. Turn the heat to low. Cover the saucepan with a tightfitting lid.
6. Cook the rice until done and all the water has been absorbed. About 20-25 minutes.Top tip: To check if rice is done, take a few grains and gently press them between your fingers. The rice should be tender and easily break apart.
7. Transfer the cooked rice to a large salad bowl and pour the dressing over the hot rice. Mix well, ensuring the rice is coated evenly with the dressing. Allow the rice to cool to room temperature.

Assemble the salad

1. Add the chopped red pepper, dried apricots, sultanas, pecan nuts, corn and chopped coriander to the cooled rice. Combine and serve.

16. Rainbow Asian Rice Salad

Asian Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘4’]

A high protein, colorful and satisfying salad that’s perfect for dinner

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons tamari or soy sauce
• 3 tablespoons toasted sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice plus the zest of 1 lime
• 1 teaspoon Sriracha sauce (or more to taste)
• 2 large garlic cloves (minced)
• 2 1/4 cups cooked and cooled US-grown brown basmati rice (prepared according to package directions, seasoned with salt if desired)
• 1/2 cup shredded red cabbage (roughly chopped)
• 1/2 cup shredded carrots (roughly chopped)
• 1/4 cup diced radishes
• 1/2 cup diced cucumber
• 1/4 cup chopped green onion
• 1/4 cup chopped shiitake mushrooms (fresh, or dried and soaked to soften)
• 1/2 cup edamame (cooked and cooled)
• 1 tablespoon minced fresh basil (Thai or regular basil)
• 1 tablespoon minced fresh mint
• 2 tablespoons minced fresh cilantro
• 8 ounces cooked and peeled medium-size (41-50 per pound) shrimp (grilled, steamed, or panfried as desired.)

Instructions

1. Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
2. Whisk together all of the ingredients for the dressing and set aside.
3. When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it’s cold) or overnight.
4. Place all of the vegetables and the herbs in a large mixing bowl.
5. Add the seasoned rice to the vegetables and toss well to combine.
6. Add the shrimp and toss again to combine.
7. Taste, and adjust seasonings with additional tamari or sriracha as desired

17. One Pot Mexican Rice Skillet Dinner

One-Pot Mexican Rice Skillet Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT26M · Total: PT30M · Yield: 7

This easy Mexican Rice Skillet Dinner is loaded with yummy Tex-Mex flavor – it’s a quick, one-pot dinner recipe your whole family will love! • Ready in 30 Minutes or Less • Make Ahead •

Ingredients

• 1 pound extra-lean ground beef or turkey
• 2 cups chopped sweet onion (about 1 medium onion)
• 1 teaspoon minced garlic
• 2 1/4 cups water
• 1 (16-ounce) jar of your favorite salsa
• 1 cup fresh or frozen corn (no need to thaw if frozen)
• 1 cup uncooked instant brown rice
• 7 teaspoons taco seasoning (see note)
• 1 tablespoon hot sauce (such as Tapatío)
• 1/2 cup shredded, reduced-fat sharp cheddar cheese
• Optional toppings: additional cheese, additional salsa or hot sauce, shredded lettuce, chopped tomatoes, minced fresh cilantro, guacamole or chopped avocados, chopped green onions, reduced-fat sour cream

Instructions

1. In a large nonstick skillet over medium heat, cook beef (or turkey), onions, and garlic, stirring to crumble, until meat is browned and onions have begun to soften (about 8-10 minutes). Drain if needed.
2. Add water, salsa, corn, rice, taco seasoning, and hot sauce to skillet, stirring to combine. Cover and continue cooking over medium heat until rice is done, stirring occasionally (about 18-20 minutes).
3. Remove from heat and stir in cheese.
4. Serve with desired toppings.

18. Shrimp Fried Rice

Shrimp Fried Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 people’]

Shrimp Fried Brown Rice is a quick and healthy weeknight dinner that’s so much better than takeout!

Ingredients

• 1 cup brown rice, dry ((could use 3 cups cooked rice))
• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon ginger paste
• 2 tablespoons canola oil, divided
• 1 pound shrimp, deveined with tail removed
• 1 cup diced onion ((about half an onion))
• 3 cloves garlic, minced
• 1 cup corn kernels (frozen or fresh)
• 1 cup peas (frozen or fresh )
• 2 large eggs

Instructions

1. Bring rice and 2 cups of water to a boil and reduce to simmer. Cook until rice is al dente, according to package directions, about 35 minutes. Set aside.
2. In a small bowl, combine the soy sauce, sesame oil, and ginger paste. Set aside.
3. Heat one tablespoon of canola oil in a large skillet over medium high heat. Add in the shrimp and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside.
4. Add in another tablespoon of canola oil and cook the onions and garlic until softened, about 3 minutes. Add in the corn and peas and cook until warmed through, about 2 minutes. Stir in the brown rice, sauce, and shrimp and cook for about a minute.
5. Push the rice mixture to the sides of the pan and crack the two eggs into the middle of the pan. Use a fork to scramble. When eggs have set, mix into the rice mixture. Serve warm.

19. Collard Greens Rice

Spicy Collard Greens and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

These easy spicy collard greens make a great complete side dish with cooked brown rice tossed in.

Ingredients

• 1 slice bacon (*optional – see note for meatless recipe)
• 1/2 large yellow onion (thinly sliced)
• 3/4 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon ginger
• 1/4 teaspoon turmeric
• salt & pepper to taste
• 1 tablespoon hot sauce
• 1 tablespoon coconut sugar (or brown sugar)
• 1 bunch of collard greens (washed, core removed and thinly sliced)
• juice of 1/2 a lemon
• 1 cup cooked brown rice

Instructions

1. Heat a large skillet over medium-high heat. Once hot, add bacon and cook until crispy. Remove the bacon to a paper towel to drain then add sliced onions to the skillet with the leftover bacon grease to cook. (see note for meatless option)
2. Sauté the onions for about 5-7 minutes until softened and starting to caramelize. Add the spices, hot sauce and sugar and stir to combine all the ingredients.
3. Add the collard greens to the skillet with a splash of water, stir to combine then cover the skillet and cook for 5 minutes until the collards have wilted.
4. Remove the cover from the skillet and cook off any remaining water stirring the greens occasionally as they cook.
5. Once water has cooked off almost completely, turn off the heat and squeeze the lemon juice into the skillet.
6. Add the cooked rice and toss everything together to combine.
7. Crumble the slice of cooked bacon and sprinkle on top as a garnish before serving.

20. Edamame Cranberry Brown Rice Salad

Brown Rice Salad (Cranberry, Edamame & Ready in 30 Minutes!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT160M · Yield: [‘8’, ‘8 Servings’]

Chewy brown rice, sweet-tart cranberries, buttery pecans, and creamy feta in a zingy red wine vinaigrette — the grain salad you’ll make on repeat, all year long. Serve it warm for the holidays or cold as a summer side dish. Surprisingly hard to stop at just one serving!

Ingredients

• ⅓ cup red wine vinegar
• 2 teaspoons smooth Dijon mustard
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon freshly cracked black pepper (plus more to taste)
• 2 tablespoons minced shallot
• ½ cup extra virgin olive oil
• 5 cups cooked brown rice or brown rice blend (warm or cooled to room temperature)
• 4 green onions (white and green parts sliced (about ¾ cup))
• ⅔ cup dried cranberries
• 1⅓ cups shelled edamame (thawed)
• ⅔ cup crumbled feta cheese
• 1/2 cup chopped pecans
• 4 stalks celery (diced (about 1 cup))
• ½ cup chopped pecans

Instructions

1. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and minced shallot until combined.
2. Add the brown rice, green onions, cranberries, edamame, feta, celery, and pecans to the bowl. Gently fold together until everything is evenly coated in the dressing.
3. Serve warm immediately, or cover and refrigerate until serving.

21. One Pot Vegan Pilaf

One-Pot Vegan Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This simple and delicious one-pot vegan pilaf is made with brown rice, lentils, mushrooms, and lots of spices. It is perfect for a hearty and flavorful meal.

Ingredients

• 1 cup brown rice
• ½ cup brown lentils
• 1 large onion
• 3 garlic cloves
• 1 teaspoon ginger (fresh, grated)
• 2 medium carrots
• 1 large red bell pepper
• 1 medium zucchini (about 200 g/ 7 oz)
• 10 mushrooms (about 250 g/ 9 oz, Note 1)
• ½ teaspoon turmeric
• 1 ½ teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon curry powder (Note 2)
• ½ red chili flakes (more to taste)
• 1 teaspoon fine sea salt (or Kosher, more or less to taste)
• ¼ teaspoon black pepper
• 3 cups vegetable stock (Note 3)
• a small bunch of chives (or parsley)

Instructions

1. Wash and drain the rice and the lentils. Place them in the pot. 1 cup brown rice/ 200 g + ½ cup brown lentils/ 100 g
2. Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.1 large onion + 2 medium carrots + 1 large red bell pepper + 1 medium zucchini + 10 mushrooms + 3 garlic cloves + 1 teaspoon ginger + ½ teaspoon turmeric + 1 ½ teaspoon ground cumin + 2 teaspoons ground coriander + 1 teaspoon curry powder + ½ red chili flakes + 1 teaspoon fine sea salt + ¼ teaspoon black pepper
3. Simmer pilaf: Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.3 cups vegetable stock/ 700 ml
4. Check: If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don’t find it necessary. Check to see that the rice and the lentils are tender; they should not become mushy.
5. Adjust the taste with salt and pepper, if necessary. Sprinkle with finely chopped chives or parsley before serving.

22. Cajun Shrimp and Rice

Cajun Shrimp and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning (adjust to taste)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 12 oz shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes, optional
• 2 tablespoons chopped parsley

Instructions

1. 1. Rinse rice and set aside.
2. 2. Heat oil in a pot; sauté onion and pepper until softened, 5–7 minutes.
3. 3. Add garlic and Cajun seasoning; cook 1 minute more.
4. 4. Stir in rice and toast briefly, then add broth (and tomatoes, if using).
5. 5. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender.
6. 6. Nestle shrimp on top, cover, and cook 4–6 minutes until pink and opaque; sprinkle with parsley.
7. 7. Let stand 5 minutes, then fluff and serve.

23. Chicken Biryani

Brown Rice Chicken Biryani – Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT180M · Cook: PT40M · Total: PT220M · Yield: [‘6’]

A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.

Ingredients

• 2 teaspoons garam masala
• 1 tablespoon ginger grated
• 1 tablespoon garlic grated
• 1 tablespoon kashmiri red chili powder
• ½ teaspoon ground turmeric
• ¼ cup mint leaves
• ¼ cup chopped cilantro (divided)
• 2 tablespoon lemon juice
• ¾ cup plain yogurt
• 2 teaspoon kosher salt
• 2 pounds chicken breasts (cut each breast into 2 pieces)
• 2 cups brown basmati rice
• 1 jalapeno sliced into 8 wedges (optional for extra spicy **)
• 2 tablespoons ghee (divided)
• 1 large onions (thinly sliced)
• 2 bay leaves
• 1½ teaspoon kosher salt
• 1 teaspoon saffron mixed in 1 tablespoon warm milk
• 4 boiled and shelled eggs (optional)

Instructions

1. Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
2. Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
3. After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode and add half of the ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep it aside for garnishing the biryani.
4. Add remaining to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions. Note: If you have an air fryer you can use it or perfect golden fried onions.
5. Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1½ teaspoon of salt. Add 1 cup of water.
6. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
7. Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
8. Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
9. Gently fluff and mix the rice with the chicken on the bottom of the pan.
10. Garnish with the remaining caramelized onions, saffron and cilantro.
11. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.

24. Creamy Mushroom Chicken and Brown Rice Casserole

Chicken and Brown Rice Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 to 8 Servings’]

Rich and creamy dairy-free mushroom chicken and brown rice casserole is reminiscent of your favorite cream of mushroom soup but in the form of a homemade casserole. The best comfort food!

Ingredients

• 1 cup uncooked brown rice
• 1 Tbsp avocado oil
• 1 medium-sized yellow onion (chopped)
• 4 cloves garlic (minced)
• 8 ounces mushrooms (chopped)
• 1.5 lbs boneless skinless chicken breasts (chopped)
• 1 (15-oz.) can full-fat coconut milk
• 2 Tbsp gluten-free all-purpose flour
• 2 Tbsp cider vinegar
• 1 Tbsp liquid aminos (or low-sodium soy sauce)
• 1 tsp sea salt
• 5 ounces baby spinach

Instructions

1. Cook the brown rice on the stove top according to the package instructions. I like boiling the rice in chicken broth instead of water for added flavor. You will need 3 cups of rice – you can use leftover rice if you have some already made.
2. While the rice is cooking, prepare the rest of the recipe.
3. Preheat the oven to 400 degrees Fahrenheit and lightly spray a large 13” x 9” casserole dish or large baking dish with cooking spray (this makes for easy cleanup once the casserole is finished).
4. Heat avocado oil in a large 12-inch skillet over medium-high heat. Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
5. Transfer the minced garlic and mushrooms to the skillet, cover, and cook until the mushrooms begin to soften, about 3 minutes.
6. Add the remaining ingredients except for the spinach to the skillet (chopped chicken breasts, coconut milk, all-purpose flour, cider vinegar, liquid aminos (or soy sauce), and sea salt). Bring everything to a full boil.
7. Once boiling, immediately add the spinach and cover the skillet. Cook for 1 to 2 minutes, just until the spinach stirs into the mixture easily. It’s completely fine if the chicken and spinach aren’t cooked all the way through at this point. We’re going to be baking the casserole in the oven, so the chicken will finish cooking then.
8. Pour the cooked brown rice into the prepared baking dish.
9. Transfer the creamy mushroom chicken mixture to the casserole dish on top of the rice and stir everything well until the rice is well incorporated into the saucy mixture.
10. Bake in the oven for 15 minutes, or until the casserole is very bubbly. Switch the oven setting to the High Broil setting and broil for 3 to 4 minutes, or until the top of the casserole is slightly crispy.
11. Serve casserole and enjoy!

25. Greek Brown Rice Bowls

Greek Brown Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

These Greek brown rice bowls are filled with everything you love about a gyro and a Greek salad combined, flavorful lamb, pickled red onions, cucumbers and of course, feta!

Ingredients

• 1 cup uncooked brown rice
• 2 cups water
• 1 pound ground lamb
• 1 tablespoon extra virgin olive oil
• 1 teaspoon oregano
• 1/2 teaspoon dill
• salt and pepper to taste
• 1 medium red onion (thinly sliced into rings)
• 1/3 cup distilled vinegar
• 1/2 large cucumber (peeled and cut into half moons)
• 1/3 cup pitted kalamata olives
• 1/4 cup crumbled feta
• fresh dill for garnish

Instructions

1. Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.
2. Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.
3. While rice cooks, place the olive oil in a large skillet over medium heat.
4. Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.
5. Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, cucumbers, kalamata olives and pickled onions (drained from vinegar) around the bowls. Sprinkle with feta and garnish with fresh dill before serving.

26. Oven Baked Chicken and Brown Rice Casserole

📋 Oven Baked Chicken And Brown Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Yield: [‘6’]

Oven baked chicken and brown rice casserole. This healthy, delicious and easy to make dinner serves up to 6 people. It’s perfect for the whole family!

Ingredients

• 1 tbsp olive oil
• 1 medium onion (sliced)
• 200 g button mushrooms (sliced)
• 2 cloves garlic (crushed)
• 275 g uncooked brown rice
• 4 boneless (skinless chicken breasts, about 1 kg)
• Freshly grated salt and pepper
• 750 ml hot chicken stock
• 150 g frozen peas

Instructions

1. Preheat oven to 190C Fan
2. Gently heat the oil in a large frying pan. Add onion and sauté for 2 – 3 minutes until softened then add the mushrooms and garlic and sauté for a further 2 – 3 minutes until mushrooms are browned.
3. Empty the contents of the saucepan into a large oven-proof baking dish, add the rice and mix well together.
4. Place the chicken breasts on the rice and season well with the salt and pepper.
5. Pour the chicken stock all-round the dish.
6. Cover with foil and bake for 1 hour until most of the liquid is absorbed.
7. Once cooked remove from the oven, stir in the frozen peas, and replace the foil on top allowing the casserole to sit for about 5 minutes.
8. Serve each chicken breast on a bed of the rice, onion, mushroom, and pea mixture.

27. Crockpot Fiesta Chicken Rice Bowls

Light Crock Pot Fiesta Chicken & Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT160M · Total: PT175M · Yield: [‘4’]

Light Crock Pot Fiesta Chicken & Rice Bowls loaded with chicken, brown rice and pico de gallo for a healthy dish you can throw in your slow cooker for an easy and delicious meal!

Ingredients

• 1 lb. uncooked chicken (cubed)
• 1 c. uncooked brown rice
• 1 can (10 oz. enchilada sauce)
• 1 can (4 oz. chopped green chilies)
• 1/2 c. chicken broth
• 1 medium onion (chopped)
• 1 tsp. cumin
• 1/4 tsp. salt
• 1 avocado
• 1 c. pico de gallo
• 1/2 c. queso fresco (crumbled)
• OPTIONAL – 1 c. non-fat plain Greek yogurt or light sour cream

Instructions

1. Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt. Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco and Greek yogurt.

28. Mexican Pinto Beans and Rice

Mexican Pinto Beans and Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 main entree servings’]

This easy canned pinto beans and rice recipe is hearty enough to serve as a main dish but also works well as a side dish to your favorite Tex-Mex entree. You can also make it using dried beans in a slow cooker. It’s satisfying, healthy, and budget-friendly, making it an excellent choice for weeknights.

Ingredients

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 2 Tablespoons extra-virgin olive oil
• 1/2 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 Tablespoon chili powder
• 2 teaspoons oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 red bell pepper, finely chopped
• 1 cup diced tomatoes
• 1 (15-ounce can) pinto beans, drained and rinsed
• 1 Tablespoon fresh lime juice (1/2 of a lime)
• 1 jalapeño, chopped (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup fresh cilantro, chopped (optional garnish)

Instructions

1. Add brown rice and vegetable broth to a medium saucepan and cook according to package instructions.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat until it begins to shimmer. Add the onion, lower the heat to medium, and cook until soft and translucent, around 5 minutes. Add the garlic and cook for an additional minute. *See below for slow cooker instructions using dried beans.
3. Next, add the chili powder, oregano, cumin, paprika, and salt. Give it a good stir and cook for 1 minute. Add the red pepper and cook for 2 minutes, until crisp-tender.
4. Pour in the diced tomatoes and pinto beans, lower the heat to low, and stir to combine. Cook for 5 minutes. Add fresh lime juice and serve over cooked brown rice. Garnish with your favorite toppings, like cilantro and jalapeños, and add red pepper flakes, if using.

29. Veggie Stir Fry

Veggie Brown Rice Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Just because you’re on a budget, doesn’t mean that you need to sacrifice tasty, nutritious meals. This brown rice stir fry makes a perfect-for-meal-prep dinner that’s packed with flavor, veggies, and protein!

Ingredients

• 1 cup brown rice
• 2 cups of vegetable broth
• 1 tablespoon of vegetable oil
• 1 small yellow onion (diced)
• 1 red bell pepper (diced)
• 3 cloves of garlic (minced)
• 1 cup frozen broccoli florets
• 1 (16-ounce) package of extra firm tofu, cut into ½-inch cubes

Instructions

1. Mix together the rice and vegetable broth in a medium pot with a lid. Over high heat, bring to a boil. Cover with the lid and reduce the heat to low. Cook for 40 minutes. Remove from heat and set aside.
2. In a large pan over medium-high heat, heat oil. Add the onion, bell pepper, garlic, broccoli, and tofu, and saute for 4 to 5 minutes, until veggies become tender.
3. Stir in the cooked rice and cook for 5 more minutes.

30. Brown Rice Salad

Brown Rice Salad with Beans and Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

This easy brown rice salad combines kidney beans, corn, cherry tomatoes, and avocado with a zesty lime and cumin dressing. Start with leftover rice, and it’s ready in 20 minutes.

Ingredients

• 3 cups cooked and cooled brown rice
• 1 15-ounce can kidney beans ((1½ cups), rinsed and drained)
• 1 15-ounce can corn ((1½ cups), drained (or thawed frozen corn))
• 1 cup cherry or grape tomatoes (quartered)
• 3 Tablespoons lime juice
• 2 Tablespoons extra virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• salt and pepper (to taste)
• 1 avocado (diced)
• add-ins such as chopped fresh cilantro, diced red onion, sliced green onions, pickled jalapeño slices, or sliced black olives

Instructions

1. Place the cooled brown rice, kidney beans, corn, and cherry tomatoes in a large salad bowl.
2. In a small bowl or jar, combine the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the rice mixture and toss well to coat.
3. Gently fold in the avocado and any optional add-ins. Serve immediately. When making the salad in advance, refrigerate it without the avocado, then add the avocado shortly before serving.

31. Brown Rice Chicken Congee

Slow Cooker Brown Rice Chicken Congee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘6’, ‘6 servings’]

Make slow cooker brown rice chicken congee for the perfect comfort food this winter, loaded with fresh ginger and cooked in broth, water and soy sauce.

Ingredients

• 1 cup brown rice
• 1 boneless, skinless chicken breast (bone-in is fine)
• 4 cups low-sodium chicken broth
• 3 cups water
• 3 tbsp soy sauce
• 2 tbsp grated ginger
• 1 tsp hot chili flakes
• 1 clove garlic (peeled and smashed)
• 1/4 tsp salt
• 2 tbsp sesame oil
• 1 tbsp lime juice
• 1 tbsp additional sesame oil
• 2 sliced green onions
• 2 tbsp chopped peanuts
• 2 tbsp chopped cilantro

Instructions

1. Add brown rice, chicken breast, chicken broth, water, soy sauce, ginger, chili flakes, garlic and salt to slow cooker.
2. Cook on high for 4 hours or low for 8 hours.
3. Once done cooking, stir (add a little more water if needed), remove chicken, shred into pieces and add back to rice (discard bone). Stir in sesame oil and lime juice, serve with toppings.

32. Tuna Sushi Bowl

Tuna Sushi Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This spicy tuna rice bowl recipe is quick to put together and super easy to customize.

Ingredients

• 1 cup brown rice (prepared and cooled)
• 1 teaspoon rice vinegar (or white vinegar)
• 1/8 teaspoon granulated white sugar
• pinch kosher salt
• 120 grams tuna (from a 170 g can, drained)
• 1/2 large cucumber (peeled and diced)
• 1 avocado (sliced)
• 1 tablespoon toasted sesame seeds (white + black)
• 5 grams nori snack sheets (cut into strips)
• 1/4 cup mayonnaise
• 1 tablespoon Sriracha Hot Sauce
• 1 teaspoon sesame oil

Instructions Season the Rice

1. Mix together the vinegar, salt, and sugar. Add to the rice and mix to combine.

Make the Sauce

1. Mix all of the sauce ingredients together.

Build the Bowl

1. Add the rice to a bowl. Add the tuna, cucumber, and avocado.
2. Drizzle the sauce on top.
3. Garnish with sesame seeds.
4. Use kitchen scissors to cut the nori sheets into strips and scatter them on top of the bowl.

33. Chicken Brown Rice Meal Prep

Chicken Brown Rice Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [‘4’, ‘4 servings’]

Chicken brown rice meal prep is one of the easiest, healthy, budget friendly recipe. Buttery lemony herbed chicken with stir fried crunchy vegetables and cilantro lemon brown rice all fixed in 30 minutes. Yes, you read it right, all in 30 minutes!

Ingredients

• 4 chicken breasts
• 1 tbsp unsalted butter
• 21/2 tsp olive oil
• 2 medium broccoli ((cut into small florets))
• 1 cup zucchini ((round slices))
• 1 cup baby tomatoes ((halved))
• 3 lemons ((freshly squeezed juice))
• 1 tbsp pepper powder
• 1 tbsp Italian seasoning
• 10 cloves garlic ((minced))
• 2 cups brown rice ( (cooked))
• 1/2 cup cilantro
• 4 lemon(or lime) wedges
• salt to taste

Instructions

1. Cook brown rice until nice and fluffy. Check out how to cook rice in instant pot. Once cooked keep aside to cool.
2. Add juice of 1 lemon, salt to taste and ½ cup chopped cilantro into rice. Give it a gentle mix.
3. Marinate chicken breasts with lemon juice, salt to taste, pepper powder, Italian seasoning. Mix well and let it sit in fridge until use.
4. In a pan heat an teaspoon oil. Stir fry broccoli florets seasoned with little salt for about 2 minutes or so. Remove from pan on to a plate.
5. Stir fry zucchini slices in the same pan for a minute or so. Remove zucchini on to a plate.
6. Throw in the baby tomatoes and let it blister in the pan, takes about a minute depending on the heat of the pan.
7. Add the butter and remaining olive oil. Arrange marinated chicken breasts in the pan. Add minced garlic on sides of the pan. Cook chicken on both sides until seared well. Remove from pan once cooked, let it cool. Slice.
8. Portion chicken, rice, vegetables between 4 storage containers. Top it with some more cilantro leaves.
9. Serve immediately, or cover tightly with lids and refrigerate for up to 4 days.

34. Cilantro Lime Brown Rice

Cilantro Lime Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’, ‘4 Cups’]

Cilantro Lime Brown Rice is cooked brown rice enriched with aromatic cilantro, fresh lime juice, garlic and ground black pepper. This earthy Chipotle brown rice recipe with scrumptious flavors is vegan, gluten free and easy to prepare.

Ingredients

• 4 cup cooked long-grain brown rice (See notes for making brown rice in Instant Pot)
• 1 Tablespoon olive oil
• 1/2 cup fresh chopped cilantro
• 1/2 cup fresh squeezed lime juice
• 2 cloves minced garlic
• Salt and black pepper per taste

Instructions

1. Chop the cilantro and juice the limes. Zest the lime skin. Whisk the oil, minced garlic, chopped cilantro , salt , ground black pepper, lime juice and zest well to make a marinade.
2. Warm up brown rice and drizzle the cilantro lime marinade over it. Fluff it with a fork until the cilantro is equally distributed.
3. Taste the rice and add more salt and seasoning if needed. Enjoy your homemade cilantro-lime brown rice!

35. Shrimp Biryani

Instant Pot Shrimp Biryani Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’]

Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!

Ingredients

• 2 cups long grain basmati rice
• 2 cups water (for soaking )
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 10 black peppercorns
• 2 bay leaves
• 1 large yellow onion (thinly sliced)
• ½ tablespoon ginger (grated)
• ½ tablespoon garlic (grated)
• 1 tomato (diced)
• 1 russet potato (cubed )
• ½ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 pound extra large pre-peeled Shrimp (20 ( use frozen, no need to thaw))
• 2 cups water (for cooking )
• ½ cup cilantro for garnish

Instructions

1. Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
2. Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
3. Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
4. Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
5. Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
6. Close Instant Pot lid with the pressure valve to sealing. Cook on Pressure cook(low pressure mode) for 4 mins followed by 3 minute natural pressure release.
7. Garnish with fresh cilantro. Serve hot with raita and lime wedges.

36. Shrimp and Kimchi Stir Fry

Shrimp and Kimchi Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT3M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This shrimp and kimchi stir fry couldn’t be an easier dinner to get on the table, marinate the shrimp for 10 minutes in gochujang, fish sauce, garlic and soy sauce.

Ingredients

• 1 cup brown rice (cooked to package directions)
• 1 lb peeled and deveined shrimp
• 2 cloves garlic (minced)
• 1 tbsp soy sauce (or Tamari for gluten free)
• 1 tsp gochujang
• 1 tsp fish sauce
• 1 tbsp canola oil
• 1/2 cup kimchi (chopped)
• 1 green onion (thinly sliced)

Instructions

1. Cook brown rice according to package directions.
2. Combine garlic, soy sauce, gochujang and fish sauce in a medium bowl. Add shrimp, and marinate for 10 minutes.
3. Heat large frying pan or wok over high heat. Add canola oil, shrimp and shrimp marinade. Cook stirring shrimp constantly for two minutes until light pink and cooked. Add kimchi and cook another minute to warm and mix evenly.
4. Serve over brown rice with green onions.

37. Chicken and Vegetable Brown Rice

Chicken and Vegetable Brown Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘4’]

This Brown Rice Recipe with Chicken and vegetables is healthy, filling and easy to make. When made with leftover rice and precut vegetables, it would take less than 15 minutes.

Ingredients

• 3 cups brown rice (cooked)
• 2.5 tbsps olive oil
• 1 chicken breast (boneless ( roughly 200 gms))
• 7 – 8 pods garlic (, minced)
• 2 red chilli (dry)
• 1 Onion (medium , Chopped)
• 7 – 8 cherry tomatoes (or (1 large tomato))
• 1 small head broccoli (of)
• 1 red bell pepper (small)
• 1 bell pepper (small yellow)
• 1 small head bok choy (of)
• 1/4 cup sweetcorn (cooked)
• 1.5 tsps italian seasoning (( or mixed dried herb like thyme,oregano and rosemary))
• 1/2 tsp lemon juice (fresh)
• salt pepper (and as per taste)

Instructions

1. Season chicken with salt and pepper. Add 1/2 tsp minced garlic and lemon juice. Let it marinate for 1 hour.
2. Heat a griddle pan. Lightly brush with oil. Grill chicken 4 minutes each side/ or till it is cooked through. Let it rest. Once completely cold cut it into small cubes.
3. In a pan add remaining oil. Add minced garlic and dried red chillies. Once aromatic add chopped Onion. Cook onion till soft and transparent.
4. While the onion is cooking, blanch broccoli florets in boiling salted water for 3-4 minutes. Drain and keep aside.
5. When the onion is cooked add tomatoes and cook till they are soft.
6. Then add chopped peppers, blanched broccoli florets, the white part of bok choy(reserve the green part). Toss on medium-high heat for 4-5 minutes. The vegetables should be cooked but still crunchy.
7. Add cooked brown rice, Chicken cubes, cooked corn kernels, green part of bok choy(roughly torn). Add the Italian seasoning, salt and pepper. Toss on medium-high heat, till everything is mixed (for about 5 minutes).
8. Serve warm.

38. Miso Fried Rice

Miso Fried Rice with Brown Butter, Crispy Kale and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘4’]

Exploding with flavour and super easy to make, this one bowl meal is hearty, delicious and so satisfying.

Ingredients

• 1/2 lb cremini mushrooms (halved)
• 3 cups kale (chopped)
• 1 Tbsp dark soy sauce
• 4 Tbsp olive oil (divided)
• 3 cups short grain brown rice (cooked and cooled)
• 3 Tbsp butter
• 2 garlic cloves (minced)
• 1/4 – 1/2 tsp red pepper flakes
• 1 Tbsp white miso

Instructions

1. Heat the oven to 450 degrees.
2. Toss the mushrooms and the kale with 2 Tbsp oil and the soy sauce and spread out on a baking sheet.
3. Place in the oven for 10 minutes.
4. Melt the butter over medium heat in a large skillet. Let it cook until it turns brown and jut as it’s starting to turn, add in the garlic and the red pepper flakes.
5. Add in the remaining 2 Tbsp oil and the miso and turn the heat down to low.
6. Whisk the butter mixture until well combined.
7. Add in the rice and stir until well coated and heated through.
8. Remove to a serving dish and top with the kale and mushrooms.

39. Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT60M · Yield: [‘4’]

This simple Instant Pot Chicken and Rice soup is a staple recipe. With warming spices and a hint of lemon, you can’t help but feel good after eating it!

Ingredients

• 2 teaspoons olive oil
• 1 yellow or sweet onion, diced
• 3 stalks celery, diced
• 4 medium carrots, peeled and sliced into thin rounds
• 1 lb boneless skinless chicken breast (2 8oz breasts)
• 1 teaspoon garlic powder
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon ground ginger
• ¼ teaspoon turmeric
• 1 bay leaf
• 6 cups chicken broth (or 6 teaspoons Better Than Bouillon + 6 cups water)
• ¾ cup long-grain brown rice, rinsed (see note 1 for subbing long-grain white rice)
• 1-2 tablespoons freshly squeezed lemon juice (juice from half a lemon)
• salt and pepper (to taste)
• Optional garnish: chopped fresh parsley

Instructions

1. Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the onion and celery. Sauté until softened and fragrant, about 3-5 minutes. Turn off the Sauté function.
2. Pour in a small amount of broth and use a flat-bottomed turner to scrape up any bits of food stuck to the bottom of the liner (there may not be much). This will help prevent a burn warning.
3. Add the carrots in an even layer and place the chicken breasts on top. Sprinkle the garlic powder, dried basil, dried thyme, ground ginger and turmeric onto the chicken. Drop in the bay leaf.
4. Pour in the remaining broth. Add the brown rice and push it into the broth until it’s all submerged. Do not stir.
5. Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes (you may have a “Pressure Cook” button rather than a “Manual” button, depending on your Instant Pot model).
6. At the end of cooking time, allow for a a 5-minute natural pressure release (NPR), then do a controlled quick release of the remaining pressure (see note 2). I like to use a wooden spoon to open the vent to protect my hand from any splatter.
7. Remove the bay leaf and transfer the chicken breasts to a plate. Stir in the lemon juice. Pull apart the chicken into bite-sized pieces using two forks, then add it back to the soup. Season with salt and pepper to taste.
8. Serve immediately garnished with fresh parsley, if desired. Store any leftovers in a sealed container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.

40. Vegetarian Mexican Casserole

Healthy Vegetarian Mexican Casserole with Rice & Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’]

Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten-free & vegetarian casserole for a weeknight dinner or your next party!

Ingredients

• 1 tablespoon Olive Oil
• 1.5 cup Red Onion (chopped )
• 1.5 cup Red Bell Peppers (chopped )
• 1.5 cup Green Bell Peppers (chopped )
• 2 Jalapeños (1 sliced + 1 diced, divided (adjust to taste))
• 2 cups Corn kernels (frozen)
• 1 can Black Beans (14oz, drained and rinsed)
• 1 can Diced Tomatoes (14oz, I used fire-roasted)
• 2 tablespoon Lime juice
• 4 cups Cooked Brown Rice
• 1 3/4 cup Cheddar Cheese (shredded)
• 1/4 cup Mexican blend cheese (shredded, for topping)
• 1/4 cup Cilantro (chopped )
• 1 teaspoon Garlic powder
• 2 teaspoon Ground Cumin (Jeera powder)
• 1 teaspoon Oregano
• 1 teaspoon Paprika
• 1/2 teaspoon Cayenne or Red Chili powder (adjust to taste )
• 1 teaspoon Salt (adjust to taste )

Instructions Sauté the veggies

1. Heat a large skillet with oil. Add onions, peppers, and diced jalapeño. Sauté for about 4 minutes or until they start to brown slightly. Add the corn and saute for a couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice, and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
2. Add the cooked brown rice and mix well. Then add 1 cup of shredded cheddar cheese and mix it.

Preparing & Baking the casserole:

1. Preheat oven to 400ºF.  Grease the baking dish.
2. Transfer the rice and veggies mixture to the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
3. Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
4. (optional) Leave a few minutes under broil if desired until lightly golden.
5. Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

41. Creamy Brown Rice Risotto

Creamy Brown Rice Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT10M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.

Ingredients

• 1 cup of uncooked brown rice
• 1 cup + 2 Tablespoons of vegetable broth
• 8 ounces of sliced mushrooms
• 2 to 3 Tablespoons of olive oil
• Salt and pepper (to taste)
• 15 ounces of great northern or white beans (drained and rinsed)
• 2 Tablespoons of nutritional yeast
• 1 teaspoon of garlic powder
• Minced parsley (for garnish (optional))

Instructions

1. Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.
2. Heat vegetable broth over medium heat in a small saucepan.
3. At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.
4. In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.
5. Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.
6. Once risotto is thickened to your liking, remove from heat, top with parsley if using and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.