24 Delicious Simple Brown Rice Recipe Creations

Let’s be trustworthy—brown rice is a pantry staple, however it may well get boring quick. That’s why we’ve gathered 24 scrumptious, easy recipes to rework this humble grain into thrilling meals. From fast weeknight dinners to cozy consolation bowls, these concepts will make brown rice the star of your desk. Ready to get cooking? Dive in and uncover your new favourite dish!

Garlic and Herb Brown Rice Pilaf

Vibrant and fragrant, this garlic and herb brown rice pilaf transforms humble grains into a chic aspect dish worthy of any refined desk. The nutty complexity of long-grain brown rice supplies the right canvas for aromatic garlic and recent herbs to create layers of taste that elevate easy components to culinary artistry. Each forkful delivers each rustic allure and refined class in good concord.

Ingredients

• 1 ½ cups long-grain brown rice
• 3 cups wealthy hen inventory, ideally home made
• 4 tablespoons clarified butter
• 6 garlic cloves, minced to a effective paste
• ½ cup finely diced yellow onion
• ¼ cup chopped recent flat-leaf parsley
• 2 tablespoons chopped recent thyme leaves
• 1 tablespoon chopped recent rosemary
• 1 teaspoon effective sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Rinse 1 ½ cups long-grain brown rice underneath chilly running water till the water runs clear to take away extra starch.
2. Heat 2 tablespoons clarified butter in a heavy-bottomed saucepan over medium warmth till shimmering however not smoking.
3. Sauté ½ cup finely diced yellow onion for 4-5 minutes till translucent and aromatic.
4. Add remaining 2 tablespoons clarified butter and 6 minced garlic cloves, cooking for precisely 1 minute till fragrant however not browned.
5. Add rinsed brown rice to the pan, toasting for 3 minutes whereas stirring consistently to coat every grain with butter.
6. Pour in 3 cups wealthy hen inventory, scraping any browned bits from the underside of the pan to include flavors.
7. Stir in 1 teaspoon effective sea salt and ½ teaspoon freshly cracked black pepper till absolutely integrated.
8. Bring the combination to a vigorous boil, then instantly scale back warmth to the bottom setting and canopy tightly.
9. Simmer for 45 minutes with out lifting the lid to take care of constant steam and temperature.
10. Remove from warmth and let stand coated for 10 minutes to permit grains to totally soak up remaining moisture.
11. Fluff the rice gently with a fork to separate grains with out crushing them.
12. Fold in ¼ cup chopped recent flat-leaf parsley, 2 tablespoons chopped recent thyme leaves, and 1 tablespoon chopped recent rosemary till evenly distributed.

This pilaf achieves a pleasant textural distinction between the firm, separate grains and the tender greens woven all through. The garlic infuses each chunk with its fragrant essence whereas the trio of recent herbs supplies brilliant, earthy notes that complement the rice’s pure nuttiness. Try serving it alongside roasted heritage hen or as a mattress for seared scallops to create a memorable meal that celebrates each simplicity and class.

Mushroom and Thyme Brown Rice Risotto

Delicately earthy and profoundly comforting, this mushroom and thyme brown rice risotto transforms humble components into a chic centerpiece. Developed by way of cautious approach, it achieves the creamy texture of conventional risotto whereas providing the nutty complexity of entire grains. Each spoonful reveals layers of umami-rich mushrooms and fragrant thyme, making a dish that feels each rustic and refined.

Ingredients

• 1 ½ cups short-grain brown rice
• 4 cups wealthy mushroom inventory, stored at a gradual simmer
• 12 ounces blended wild mushrooms (comparable to cremini, shiitake, and oyster), thinly sliced
• 1 massive shallot, finely minced
• 3 cloves garlic, microplaned
• ½ cup dry white wine
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons recent thyme leaves
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup heavy cream, warmed
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat the clarified butter and olive oil in a heavy-bottomed Dutch oven over medium warmth till shimmering.
2. Sauté the minced shallot for 3-4 minutes till translucent and aromatic.
3. Add the microplaned garlic and cook dinner for 45 seconds till fragrant however not browned.
4. Stir within the brown rice, toasting for two minutes till the grains seem barely opaque across the edges.
5. Pour within the white wine, stirring consistently till utterly absorbed, about 2 minutes.
6. Add ½ cup of simmering mushroom inventory, stirring repeatedly till the liquid is absolutely absorbed earlier than including extra.
7. Continue including inventory in ½-cup increments, sustaining a delicate simmer and stirring frequently, for 35 minutes.
8. While the rice cooks, warmth a separate skillet over high warmth and sear the sliced mushrooms in a single layer for 4-5 minutes till deeply browned.
9. Fold the seared mushrooms and recent thyme leaves into the risotto in the course of the last 10 minutes of cooking.
10. Test the rice for doneness—it ought to be tender with a slight chew and the combination ought to movement slowly when stirred.
11. Remove from warmth and vigorously stir within the warmed heavy cream and grated Parmigiano-Reggiano till emulsified.
12. Season with kosher salt and freshly cracked black pepper to attain balanced seasoning.

Perfectly al dente grains suspended in a velvety, cheese-enriched sauce create a textural masterpiece. The deep umami of seared mushrooms harmonizes with thyme’s delicate pine notes, whereas the nutty brown rice supplies satisfying substance. For a chic presentation, garnish with thyme sprigs and shaved Parmigiano-Reggiano, or serve alongside seared scallops for a restaurant-worthy meal.

Spicy Brown Rice and Bean Jambalaya

Hearty and vibrant, this Spicy Brown Rice and Bean Jambalaya brings the soulful essence of Louisiana to your desk with a healthful twist. Featuring nutty brown rice and a medley of beans simmered in a deeply spiced tomato base, this one-pot surprise delivers advanced flavors whereas remaining solely plant-based. Each spoonful presents a satisfying steadiness of warmth, smokiness, and earthy richness that makes it each comforting and complicated.

Ingredients

• 1 ½ cups long-grain brown rice, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 1 massive yellow onion, finely diced
• 1 massive inexperienced bell pepper, seeded and finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 14.5-ounce can fire-roasted diced tomatoes, undrained
• 15-ounce can purple kidney beans, rinsed and drained
• 15-ounce can black beans, rinsed and drained
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• 2 bay leaves
• ½ teaspoon freshly floor black pepper
• ¾ teaspoon effective sea salt
• 3 scallions, thinly sliced
• ¼ cup recent flat-leaf parsley, chopped

Instructions

1. Heat the extra-virgin olive oil in a big, heavy-bottomed Dutch oven over medium warmth till shimmering.
2. Add the finely diced yellow onion, inexperienced bell pepper, and celery, sautéing for six–8 minutes till the greens are softened and aromatic.
3. Stir within the minced garlic and cook dinner for 1 minute till fragrant, being cautious to not let it brown.
4. Add the rinsed brown rice to the pot, toasting it for two minutes whereas stirring consistently to coat every grain with oil.
5. Pour within the undrained fire-roasted diced tomatoes, together with the smoked paprika, dried oregano, cayenne pepper, bay leaves, black pepper, and sea salt, stirring to mix.
6. Tip: Toasting the rice earlier than including liquid enhances its nutty taste and helps stop a gummy texture.
7. Add the rinsed purple kidney beans, black beans, and vegetable broth, bringing the combination to a vigorous boil.
8. Reduce the warmth to low, cowl the pot with a tight-fitting lid, and simmer for 45 minutes.
9. Remove the lid and verify that the rice is tender and has absorbed a lot of the liquid; if wanted, cook dinner uncovered for a further 5–10 minutes.
10. Tip: Avoid stirring the jambalaya throughout simmering to maintain the rice from breaking down and turning into mushy.
11. Discard the bay leaves and gently fold within the sliced scallions and chopped parsley.
12. Let the jambalaya relaxation off the warmth for five minutes to permit the flavors to meld and the feel to set.
13. Tip: Allowing the dish to relaxation earlier than serving ensures the rice companies up barely and the spices absolutely combine.

The completed jambalaya boasts a satisfyingly chewy texture from the brown rice, with the beans including creamy distinction in opposition to the spicy, smoky tomato broth. For a chic presentation, serve it in shallow bowls garnished with additional parsley and a wedge of lemon to brighten the deep, layered flavors. This dish pairs superbly with a crisp inexperienced salad or crusty artisan bread for absorbing each final little bit of the richly seasoned sauce.

Lemon Brown Rice with Fresh Parsley

Aromatic and vibrant, this lemon-infused brown rice dish elevates humble grains into a chic aspect worthy of any refined desk. The brilliant citrus notes dance harmoniously with earthy entire grains, whereas recent parsley provides a verdant freshness that transforms easy components into one thing actually particular.

Ingredients

– 1 cup long-grain brown rice
– 2 cups filtered water
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– Zest of two natural lemons
– ¼ cup freshly squeezed lemon juice
– ½ cup finely chopped recent flat-leaf parsley
– 1 teaspoon effective sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Rinse 1 cup of long-grain brown rice underneath chilly running water till the water runs clear, about 1 minute, to take away extra starch.
2. Combine the rinsed rice with 2 cups of filtered water in a medium saucepan and produce to a rolling boil over high warmth.
3. Reduce warmth to low, cowl tightly with a lid, and simmer for 45 minutes till all liquid is absorbed and rice grains are tender.
4. Remove from warmth and let stand coated for 10 minutes to permit steam to complete cooking the rice utterly.
5. While rice rests, warmth 2 tablespoons of extra-virgin olive oil in a small skillet over medium warmth till shimmering however not smoking.
6. Add 3 cloves of minced garlic and sauté for precisely 1 minute till aromatic however not browned, stirring consistently.
7. Fluff the rested rice with a fork to separate grains and switch to a big mixing bowl.
8. Drizzle the nice and cozy garlic-infused olive oil over the rice and toss gently to coat each grain evenly.
9. Add the zest of two natural lemons and ¼ cup of freshly squeezed lemon juice, folding rigorously to distribute the citrus evenly.
10. Incorporate ½ cup of finely chopped recent flat-leaf parsley, 1 teaspoon of effective sea salt, and ½ teaspoon of freshly cracked black pepper.
11. Toss the combination totally till all components are nicely mixed and the parsley is evenly distributed all through.
12. Taste and regulate seasoning if crucial, then switch to a serving dish instantly whereas nonetheless heat.
Graciously textured with distinct, separate grains that provide a satisfying chew, this rice presents a fantastic steadiness of brilliant acidity and natural freshness. Serve it alongside grilled wild-caught salmon or as a mattress for roasted greens to create a whole meal that celebrates clear, vibrant flavors in each forkful.

Coconut and Lime Brown Rice Bowl

Kindly think about this refined grain bowl that transforms humble brown rice into a rare culinary expertise, the place tropical coconut meets zesty lime in good concord. Each part has been rigorously chosen to create layers of taste and texture that may delight the palate and nourish the body. This elegant preparation brings restaurant-quality refinement to your house kitchen with surprisingly easy methods.

Ingredients

– 1 cup long-grain brown rice, totally rinsed
– 1 ¾ cups premium coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon finely grated lime zest
– ½ teaspoon sea salt flakes
– ¼ cup toasted coconut flakes
– 2 tablespoons additional virgin olive oil
– 1 medium shallot, minced
– 1 clove garlic, microplaned
– ¼ cup recent cilantro leaves, roughly chopped

Instructions

1. Combine the rinsed brown rice, coconut milk, and sea salt flakes in a medium saucepan.
2. Bring the combination to a delicate boil over medium-high warmth, then instantly scale back to the bottom attainable simmer.
3. Cover the saucepan tightly and cook dinner for 45 minutes with out lifting the lid to take care of constant steam.
4. Remove the saucepan from warmth and let it relaxation, coated, for a further 10 minutes to finish the absorption course of.
5. While the rice rests, warmth the additional virgin olive oil in a small skillet over medium warmth till shimmering.
6. Add the minced shallot and sauté till translucent and aromatic, roughly 3-4 minutes.
7. Stir within the microplaned garlic and cook dinner for exactly 30 seconds till fragrant however not browned.
8. Fluff the rested rice with a fork to separate the grains and launch extra steam.
9. Fold the shallot-garlic combination, freshly squeezed lime juice, and finely grated lime zest into the rice till evenly distributed.
10. Gently incorporate the roughly chopped cilantro leaves, being cautious to not overmix.
11. Garnish the completed rice with toasted coconut flakes simply earlier than serving.

Luxuriously creamy but sustaining distinct grain separation, this coconut and lime brown rice achieves outstanding textural complexity. The brilliant citrus notes reduce by way of the wealthy coconut base, making a superbly balanced taste profile that pairs exceptionally nicely with grilled shrimp or roasted greens. For a chic presentation, think about serving it in large, shallow bowls with a drizzle of chili-infused oil and edible flowers scattered throughout the floor.

Simple Brown Rice and Vegetable Stir-Fry

Versatile but refined, this brown rice and vegetable stir-fry transforms humble components into a chic weeknight masterpiece. The nutty complexity of correctly cooked brown rice supplies the right canvas for crisp-tender greens bathed in a balanced savory sauce. Each part maintains its distinct texture whereas harmonizing in a dish that feels each nourishing and refined.

Ingredients

• 1 cup long-grain brown rice, rinsed till water runs clear
• 2 cups filtered water
• 2 tablespoons cold-pressed avocado oil
• 3 cloves garlic, minced to a effective paste
• 1 tablespoon freshly grated ginger
• 1 massive yellow onion, julienned
• 2 medium carrots, reduce into matchsticks
• 1 purple bell pepper, thinly sliced
• 2 cups broccoli florets, reduce into uniform items
• 3 tablespoons tamari
• 1 tablespoon toasted sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon natural cane sugar
• 4 scallions, thinly sliced on the bias

Instructions

1. Combine the rinsed brown rice and filtered water in a medium saucepan, deliver to a boil over high warmth, then scale back to a simmer, cowl, and cook dinner for 45 minutes till grains are tender and water is absolutely absorbed.
2. Remove the rice from warmth, fluff with a fork, and let stand coated for 10 minutes to permit steam to complete cooking the grains evenly.
3. Heat the avocado oil in a big wok or skillet over medium-high warmth till it shimmers and simply coats the pan floor.
4. Add the minced garlic and grated ginger, stirring consistently for 30 seconds till aromatic however not browned.
5. Introduce the julienned onion, sautéing for 3 minutes till translucent and barely softened on the edges.
6. Add the carrot matchsticks and cook dinner for two minutes, stirring frequently to advertise even caramelization.
7. Incorporate the sliced bell pepper and broccoli florets, tossing repeatedly for 4 minutes till greens are brightened in coloration and crisp-tender.
8. Create a nicely within the middle of the greens by pushing them to the edges of the pan.
9. Pour the tamari, toasted sesame oil, rice vinegar, and cane sugar into the middle, stirring the combination for 15 seconds till the sugar dissolves utterly.
10. Add the cooked brown rice to the pan, utilizing a folding movement to mix all components totally and coat the rice with the sauce.
11. Continue cooking for two minutes, permitting the rice to develop a slight crust on the underside for textural distinction.
12. Remove from warmth and fold within the bias-cut scallions simply earlier than serving to take care of their recent crunch.

Uniquely satisfying, this stir-fry delivers contrasting textures from the chewy brown rice to the snap of completely cooked greens. The umami-rich sauce clings to every grain whereas permitting the pure sweetness of the greens to shine by way of. For a chic presentation, serve in shallow bowls garnished with further scallions and a drizzle of chili crisp for many who recognize delicate warmth.

Curried Brown Rice with Chickpeas

Rich with fragrant complexity and satisfying textures, this curried brown rice with chickpeas transforms humble components into a chic weeknight masterpiece. The heat spices meld superbly with the nutty entire grains, whereas the chickpeas present pleasant substance and protein. Each forkful delivers layers of taste that really feel each comforting and complicated.

Ingredients

– 1 cup long-grain brown rice, rinsed totally
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons curry powder
– 1 teaspoon floor turmeric
– ½ teaspoon floor cumin
– 1 (15-ounce) can chickpeas, drained and rinsed
– 2 cups vegetable broth
– ¼ cup chopped recent cilantro
– 1 tablespoon recent lime juice

Instructions

1. Heat the clarified butter in a heavy-bottomed saucepan over medium warmth till shimmering.
2. Add the finely diced yellow onion and sauté for 5-7 minutes till translucent and aromatic.
3. Stir within the minced garlic and freshly grated ginger, cooking for 60 seconds till fragrant however not browned.
4. Sprinkle the curry powder, floor turmeric, and floor cumin over the onion combination, toasting the spices for 45 seconds to launch their essential oils.
5. Add the rinsed brown rice to the pan, stirring to coat every grain with the spiced butter combination for two minutes.
6. Pour within the vegetable broth and produce the combination to a rolling boil.
7. Reduce warmth to low, cowl the saucepan tightly, and simmer for 40 minutes with out lifting the lid.
8. Remove from warmth and let the rice relaxation, coated, for 10 minutes to finish the absorption course of.
9. Gently fold within the drained chickpeas, distributing them evenly all through the rice.
10. Stir within the chopped recent cilantro and recent lime juice simply earlier than serving.

Just moments earlier than serving, the ultimate additions of cilantro and lime juice brighten the dish superbly. The rice maintains a lovely chewiness that contrasts with the tender chickpeas, whereas the curry spices create a golden-hued basis of heat. Consider serving it alongside roasted cauliflower or topping with a dollop of coconut yogurt for added creaminess.

Brown Rice and Quinoa Salad with Citrus Dressing

Woven with vibrant colours and brilliant flavors, this refined grain salad celebrates the harmonious marriage of nutty brown rice and earthy quinoa, elevated by a zesty citrus dressing that dances throughout the palate. Each forkful presents a pleasant distinction of textures and a refreshing brightness good for transitioning seasons. This elegant dish transforms humble grains right into a culinary masterpiece worthy of any gathering.

Ingredients

• 1 cup long-grain brown rice, rinsed totally
• ½ cup white quinoa, rinsed till water runs clear
• 2 ½ cups filtered water
• ½ teaspoon effective sea salt
• ¼ cup extra-virgin olive oil
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon orange zest, finely grated
• ½ teaspoon Dijon mustard
• ¼ teaspoon freshly floor black pepper
• ½ cup toasted pine nuts
• ⅓ cup dried cranberries
• ¼ cup recent mint leaves, chiffonade-cut
• 2 tablespoons recent parsley, finely chopped

Instructions

1. Combine rinsed brown rice, quinoa, filtered water, and sea salt in a medium saucepan.
2. Bring the combination to a rolling boil over high warmth, then instantly scale back warmth to low and canopy tightly with a lid.
3. Simmer grains for 45 minutes till all liquid is absorbed and grains are tender however nonetheless retain slight chew.
4. Remove saucepan from warmth and let grains steam, coated, for 10 minutes to attain good fluffiness.
5. Fluff the grain combination with a fork and unfold it in a skinny layer on a baking sheet to chill utterly to room temperature, which prevents the salad from turning into gummy.
6. Whisk collectively extra-virgin olive oil, freshly squeezed orange juice, freshly squeezed lemon juice, orange zest, Dijon mustard, and freshly floor black pepper in a small bowl till emulsified.
7. Transfer cooled grains to a big mixing bowl and pour the citrus dressing over them.
8. Gently fold in toasted pine nuts, dried cranberries, chiffonade-cut recent mint leaves, and finely chopped recent parsley till evenly distributed.
9. Let the salad relaxation for Quarter-hour at room temperature to permit flavors to meld superbly.

The completed salad presents a pleasant interaction of chewy grains in opposition to the crisp pine nuts and plump cranberries, whereas the brilliant citrus notes reduce by way of the earthy base with refreshing readability. Serve it nestled alongside grilled salmon or because the star of a vegetarian lunch, maybe garnished with further mint sprigs and edible flowers for an additional contact of class.

Easy Brown Rice Sushi Rolls

Yielded from the mild artwork of Japanese delicacies, these brown rice sushi rolls rework humble components into elegant, handcrafted morsels. Their nutty whole-grain basis and vibrant vegetable fillings create a complicated but approachable dish good for each weeknight dinners and entertaining. With exact approach and high quality parts, you’ll obtain restaurant-worthy leads to your personal kitchen.

Ingredients

• 1 cup short-grain brown rice, rinsed till water runs clear
• 2 tablespoons seasoned rice vinegar
• 4 sheets nori seaweed
• 1 small English cucumber, julienned into ¼-inch matchsticks
• 1 ripe avocado, sliced into ¼-inch thick items
• 4 ounces sustainably sourced smoked salmon, thinly sliced
• 2 teaspoons toasted sesame seeds

Instructions

1. Combine 1 cup rinsed short-grain brown rice with 1¼ cups filtered water in a heavy-bottomed saucepan and produce to a boil over medium-high warmth.
2. Reduce warmth to low, cowl tightly, and simmer for 45 minutes till all liquid is absorbed and rice grains are tender.
3. Remove from warmth and let stand, coated, for 10 minutes to permit steam to finish the cooking course of.
4. Transfer cooked rice to a large wood bowl and gently fold in 2 tablespoons seasoned rice vinegar utilizing a reducing movement with a rice paddle to take care of grain integrity.
5. Cool rice to room temperature, often turning with the paddle to launch steam evenly.
6. Place one nori sheet shiny-side down on a bamboo sushi mat lined with plastic wrap.
7. Spread ¾ cup seasoned brown rice evenly over the nori, leaving a 1-inch border on the prime edge.
8. Arrange julienned cucumber, avocado slices, and smoked salmon horizontally throughout the middle of the rice mattress.
9. Using the bamboo mat, elevate the sting closest to you and firmly roll away from your self, making use of even pressure to create a good cylinder.
10. Moisten the uncovered nori border with water and full the roll, sealing the sting.
11. Repeat the method with remaining components to create 4 rolls.
12. Using a pointy knife dipped in water between cuts, slice every roll into 8 even items, wiping the blade clear after every reduce.
13. Arrange sliced rolls on a serving platter and sprinkle with toasted sesame seeds.

Just past their visible enchantment, these rolls supply a pleasant textural distinction between the chewy brown rice, crisp cucumber, and creamy avocado. The smoked salmon supplies a delicate smokiness that enhances the rice’s nutty character superbly. For a chic presentation, serve alongside pickled ginger and drizzle with a discount of soy sauce and mirin.

Savory Brown Rice and Lentil Stew

Heralding the arrival of autumn’s crisp embrace, this soul-warming brown rice and lentil stew embodies rustic class in a single pot. Hearty French inexperienced lentils and nutty brown rice meld with fragrant greens in a wealthy broth, making a dish that satisfies each the palate and the spirit. Each spoonful presents a comforting complexity that transforms easy components into culinary poetry.

Ingredients

– 1 cup brown rice, rinsed and drained
– 1 cup French inexperienced lentils, picked by way of and rinsed
– 2 tablespoons additional virgin olive oil
– 1 massive yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and reduce into ¼-inch rounds
– 2 celery stalks, finely chopped
– 6 cups vegetable broth
– 1 bay leaf
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon recent thyme leaves
– 2 tablespoons chopped recent flat-leaf parsley

Instructions

1. Heat additional virgin olive oil in a big Dutch oven over medium warmth till shimmering.
2. Add finely diced yellow onion and sauté for 5-7 minutes till translucent and aromatic.
3. Stir in minced garlic and cook dinner for 1 minute till fragrant however not browned.
4. Add carrot rounds and chopped celery, cooking for 4 minutes till barely softened.
5. Pour in rinsed brown rice and French inexperienced lentils, stirring to coat with the vegetable combination.
6. Add vegetable broth, bay leaf, smoked paprika, and freshly cracked black pepper.
7. Bring to a delicate boil, then instantly scale back warmth to low and canopy.
8. Simmer for 45 minutes, resisting the urge to stir to forestall the rice from turning into gummy.
9. Remove lid and take a look at for doneness; the rice ought to be tender and the lentils smooth however intact.
10. Stir in recent thyme leaves and chopped flat-leaf parsley.
11. Remove from warmth and discard the bay leaf.
12. Let relaxation for 10 minutes to permit the flavors to meld and the stew to thicken barely.
Now the stew reveals its full character: the French inexperienced lentils keep their delicate construction whereas the brown rice contributes a satisfying chew. Nutty undertones from the toasted grains mingle with the candy earthiness of root greens, creating layers of taste that deepen with every hour it rests. Consider serving it in shallow bowls garnished with a drizzle of high-quality olive oil and crusty artisanal bread for dipping into the wealthy, herb-infused broth.

Honey Soy Brown Rice with Tofu

Fusing the earthy depth of nutty brown rice with the shiny sheen of artisanal honey and umami-rich soy, this vegetarian masterpiece transforms humble components into a chic weeknight dinner. Perfectly caramelized tofu cubes nestle in opposition to the chewy grains, making a dish that satisfies each the palate and the soul with its harmonious steadiness of candy and savory notes. Each part maintains its distinct texture whereas melding right into a cohesive entire that speaks to classy simplicity.

Ingredients

• 1 cup long-grain brown rice, rinsed till water runs clear
• 2 cups filtered water
• 14 ounces extra-firm tofu, pressed and cubed
• 3 tablespoons toasted sesame oil
• ¼ cup uncooked wildflower honey
• 3 tablespoons tamari soy sauce
• 2 cloves garlic, microplaned right into a effective paste
• 1 tablespoon freshly grated ginger root
• 2 tablespoons rice vinegar
• ½ teaspoon crushed Szechuan peppercorns
• 4 scallions, thinly sliced on the bias
• 1 tablespoon black sesame seeds

Instructions

1. Combine rinsed brown rice and filtered water in a heavy-bottomed saucepan, bringing to a vigorous boil over high warmth.
2. Reduce warmth to low, cowl tightly with a lid, and simmer for 45 minutes till all liquid is absorbed and rice grains are tender however retain slight chew.
3. Remove from warmth and let stand coated for 10 minutes to permit steam to complete cooking the rice utterly.
4. Heat a big cast-iron skillet over medium-high warmth till a drop of water sizzles and evaporates instantly upon contact.
5. Add toasted sesame oil, swirling to coat the skillet’s floor evenly because it shimmers.
6. Arrange pressed tofu cubes in a single layer, searing for 4-5 minutes per aspect till golden-brown crust kinds on all surfaces.
7. Whisk collectively uncooked wildflower honey, tamari soy sauce, microplaned garlic paste, freshly grated ginger, rice vinegar, and crushed Szechuan peppercorns in a small bowl till emulsified.
8. Pour honey-soy glaze over seared tofu, decreasing warmth to medium and simmering for 3 minutes till sauce thickens and coats every dice with a shiny end.
9. Fold cooked brown rice into the glazed tofu combination, stirring gently to include whereas sustaining grain integrity.
10. Garnish with thinly sliced scallions and a sprinkle of black sesame seeds simply earlier than serving. Savor the pleasant distinction between the chewy brown rice and the crisp-edged tofu, the place the honey’s floral sweetness performs in opposition to the tamari’s deep umami. For a chic presentation, serve in shallow bowls with quick-pickled greens or prime with a softly poached pasture-raised egg so as to add richness.

Brown Rice Paella with Seafood

For these looking for a complicated but approachable seafood feast, this brown rice paella transforms conventional Spanish flavors right into a healthful masterpiece. Fragrant saffron threads and briny treasures from the ocean mingle with nutty entire grains in a single pan celebration of coastal class.

Ingredients

• 1 ½ cups short-grain brown rice, rinsed and drained
• 4 cups seafood inventory, stored at a delicate simmer
• ½ teaspoon saffron threads, flippantly crushed
• 1 massive yellow onion, finely diced
• 4 cloves garlic, minced
• 1 purple bell pepper, julienned
• ½ cup dry white wine
• 1 teaspoon smoked paprika
• ¼ cup extra-virgin olive oil
• 12 massive wild-caught shrimp, peeled and deveined
• 12 recent mussels, scrubbed and debearded
• 8 ounces recent squid, cleaned and sliced into rings
• ½ cup frozen peas, thawed
• ¼ cup recent flat-leaf parsley, finely chopped
• 1 lemon, reduce into 8 wedges
• Sea salt flakes and freshly cracked black pepper

Instructions

1. Heat olive oil in a 15-inch paella pan over medium warmth till shimmering, about 2 minutes.
2. Sauté onion and bell pepper till softened and flippantly caramelized, 6-8 minutes.
3. Add garlic and cook dinner till aromatic, 45 seconds precisely.
4. Stir in brown rice, coating totally with oil and toasting till grains seem barely translucent at edges, 3 minutes.
5. Deglaze with white wine, scraping any browned bits from pan backside till liquid reduces by half, about 2 minutes.
6. Sprinkle smoked paprika and crushed saffron threads evenly throughout rice combination.
7. Pour in 3 cups of simmering seafood inventory, stirring as soon as to distribute components.
8. Bring to a delicate boil, then scale back warmth to take care of a gradual simmer with out stirring.
9. Cook uncovered for 35 minutes, rotating pan often for even heating.
10. Arrange shrimp, mussels, and squid rings decoratively over partially cooked rice.
11. Pour remaining 1 cup seafood inventory round edges with out disturbing organized seafood.
12. Scatter thawed peas throughout floor and proceed simmering till rice is tender and liquid absorbed, 12-Quarter-hour.
13. Remove from warmth, cowl tightly with foil, and relaxation for 10 minutes to finish absorption.
14. Garnish with chopped parsley and lemon wedges earlier than serving.

Velvety rice grains keep pleasant chewiness in opposition to plump shrimp and briny mussels, whereas the socarrat crust supplies textural distinction. Serve instantly from the pan with crusty bread for sopping up the saffron-infused juices, or accompany with a crisp Albariño to focus on the maritime notes.

Brown Rice and Avocado Burrito Bowl

Keenly balancing nutrition and taste, this refined burrito bowl transforms humble components into a chic meal. Nutty brown rice supplies the inspiration for creamy avocado and vibrant greens, making a harmonious composition that delights each palate and eye. Each part is thoughtfully ready to take care of its distinct texture whereas contributing to the general culinary expertise.

Ingredients

– 1 cup long-grain brown rice, totally rinsed
– 2 cups filtered water
– 1 teaspoon effective sea salt
– 2 ripe Hass avocados, completely ripened
– 1 tablespoon freshly squeezed lime juice
– 1 cup natural black beans, totally drained and rinsed
– 1 cup candy corn kernels, freshly shucked
– ½ cup cherry tomatoes, quartered
– ¼ cup purple onion, finely diced
– 2 tablespoons additional virgin olive oil
– 1 teaspoon floor cumin
– ½ teaspoon smoked paprika
– Fresh cilantro leaves for garnish
– ¼ cup crumbled cotija cheese

Instructions

1. Combine 1 cup rinsed brown rice and a couple of cups filtered water in a medium saucepan, then add 1 teaspoon effective sea salt.
2. Bring the rice combination to a vigorous boil over high warmth, then instantly scale back to the bottom simmer setting and canopy tightly.
3. Cook the rice for exactly 45 minutes with out eradicating the lid, permitting the steam to totally penetrate every grain.
4. Remove the saucepan from warmth and let the rice relaxation, coated, for precisely 10 minutes to attain good fluffiness.
5. While the rice rests, halve and thoroughly pit 2 ripe Hass avocados, then scoop the flesh right into a small mixing bowl.
6. Gently mash the avocado with 1 tablespoon freshly squeezed lime juice till attaining a chunky, textured consistency.
7. In a separate bowl, mix 1 cup natural black beans, 1 cup candy corn kernels, ½ cup quartered cherry tomatoes, and ¼ cup finely diced purple onion.
8. Whisk collectively 2 tablespoons additional virgin olive oil, 1 teaspoon floor cumin, and ½ teaspoon smoked paprika to create the dressing.
9. Drizzle the spiced oil combination over the bean and vegetable mixture, then toss gently to coat evenly.
10. Fluff the rested brown rice with a fork to separate the grains and launch extra steam.
11. Divide the fluffy brown rice equally amongst serving bowls as the inspiration layer.
12. Artfully organize the dressed bean and vegetable combination over the rice in distinct sections.
13. Spoon the mashed avocado combination beside the greens, sustaining visible separation.
14. Garnish generously with recent cilantro leaves and ¼ cup crumbled cotija cheese.

Creating a symphony of textures, this bowl presents the satisfying chew of nutty brown rice in opposition to the creamy richness of avocado. The delicate smokiness from paprika enhances the brilliant acidity of lime, whereas cotija cheese supplies salty counterpoints. For a chic presentation, serve in large, shallow bowls that showcase the colourful layers, maybe accompanied by crisp tortilla chips for added crunch.

Creamy Brown Rice and Broccoli Casserole

Beneath its golden, effervescent floor lies a complicated concord of textures and flavors that transforms humble components into a rare consolation dish. This creamy casserole achieves good steadiness between nutty entire grains and vibrant inexperienced florets, enveloped in a velvety sauce that guarantees each class and satisfaction. Each spoonful delivers the comforting heat of residence cooking with the refined execution {of professional} delicacies.

Ingredients

– 1 ½ cups long-grain brown rice
– 4 cups low-sodium vegetable broth
– 3 tablespoons clarified butter
– 1 massive yellow onion, finely diced
– 3 garlic cloves, minced
– ¼ cup all-purpose flour
– 2 cups entire milk, warmed to 110°F
– 1 cup heavy cream
– 8 ounces sharp white cheddar cheese, freshly grated
– 2 ounces Parmesan cheese, finely grated
– 1 teaspoon Dijon mustard
– ¼ teaspoon freshly grated nutmeg
– 1 ½ kilos broccoli florets, reduce into uniform 1-inch items
– ½ cup panko breadcrumbs
– 2 tablespoons additional virgin olive oil
– 2 tablespoons recent parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and place the rack within the middle of the oven.
2. Rinse 1 ½ cups long-grain brown rice underneath chilly water till the water runs clear to take away extra starch.
3. Combine the rinsed rice with 4 cups low-sodium vegetable broth in a medium saucepan and produce to a boil over high warmth.
4. Reduce warmth to low, cowl tightly, and simmer for 45 minutes till the liquid is absolutely absorbed and rice grains are tender.
5. While rice cooks, soften 3 tablespoons clarified butter in a big Dutch oven over medium warmth.
6. Add 1 massive finely diced yellow onion and cook dinner for 8-10 minutes till translucent and flippantly caramelized.
7. Stir in 3 minced garlic cloves and cook dinner for 1 minute till aromatic however not browned.
8. Sprinkle ¼ cup all-purpose flour over the onion combination and cook dinner for two minutes, stirring consistently to type a pale golden roux.
9. Gradually whisk in 2 cups entire milk warmed to 110°F, making certain no lumps type within the sauce.
10. Slowly incorporate 1 cup heavy cream whereas persevering with to whisk till the combination thickens to coat the again of a spoon.
11. Reduce warmth to low and stir in 8 ounces freshly grated sharp white cheddar cheese till utterly melted and easy.
12. Add 2 ounces finely grated Parmesan cheese, 1 teaspoon Dijon mustard, and ¼ teaspoon freshly grated nutmeg, stirring till absolutely integrated.
13. Blanch 1 ½ kilos uniform 1-inch broccoli florets in boiling salted water for 3 minutes, then instantly switch to an ice bathtub to protect vibrant coloration and crisp-tender texture.
14. Combine the cooked brown rice, blanched broccoli florets, and cheese sauce within the Dutch oven, gently folding to distribute evenly.
15. Transfer the combination to a 9×13-inch baking dish and unfold into a good layer.
16. Toss ½ cup panko breadcrumbs with 2 tablespoons additional virgin olive oil and sprinkle evenly over the casserole floor.
17. Bake at 375°F for 25-Half-hour till the topping is golden brown and the sides are effervescent vigorously.
18. Remove from oven and let relaxation for 10 minutes to permit the sauce to set correctly earlier than serving.
19. Garnish with 2 tablespoons finely chopped recent parsley simply earlier than serving.

Gloriously creamy but satisfyingly textured, this casserole presents the right distinction between the al dente broccoli florets and the tender nuttiness of brown rice. The refined cheese sauce supplies a wealthy backdrop that highlights somewhat than overwhelms the pure flavors. For a chic presentation, serve particular person parts in warmed ramekins accompanied by a crisp white wine that cuts by way of the richness superbly.

Balsamic Glazed Brown Rice and Veggie Medley

Brimming with autumnal heat, this refined grain dish transforms humble brown rice into a chic centerpiece by way of a lustrous balsamic discount. The caramelized glaze clings to every nutty grain whereas roasted seasonal greens present vibrant texture and earthy sweetness. Perfect for weeknight dinners or vacation gatherings, this medley celebrates the concord between healthful components and refined approach.

Ingredients

– 1 cup long-grain brown rice, rinsed
– 2 cups vegetable inventory, ideally home made
– 3 tablespoons additional virgin olive oil, divided
– 1 medium purple onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium zucchini, reduce into ½-inch half-moons
– 1 cup cremini mushrooms, quartered
– 1 purple bell pepper, julienned
– ½ cup balsamic vinegar
– 1 tablespoon uncooked honey
– 1 teaspoon recent thyme leaves
– ¼ cup toasted pine nuts
– Flaky sea salt for ending

Instructions

1. Combine brown rice and vegetable inventory in a medium saucepan, deliver to a boil over high warmth, then scale back to a simmer and canopy tightly.
2. Cook rice for 45 minutes till liquid is absolutely absorbed and grains are tender, then take away from warmth and let stand coated for 10 minutes.
3. Preheat oven to 425°F and line a baking sheet with parchment paper.
4. Toss zucchini, mushrooms, and purple bell pepper with 2 tablespoons olive oil and unfold in a single layer on the ready baking sheet.
5. Roast greens for 20-25 minutes till edges are caramelized and tender, rotating pan midway by way of cooking.
6. Heat remaining 1 tablespoon olive oil in a big skillet over medium warmth and sauté purple onion for 8 minutes till translucent.
7. Add minced garlic and cook dinner for 1 minute till aromatic, being cautious to not burn.
8. Combine balsamic vinegar and honey in a small saucepan and simmer over medium-low warmth for 8-10 minutes till lowered by half and syrupy.
9. Fluff cooked rice with a fork and mix with roasted greens and sautéed onion combination within the massive skillet.
10. Drizzle balsamic discount over the rice combination and toss gently to coat evenly.
11. Fold in recent thyme leaves and toasted pine nuts, then season with flaky sea salt.

Your completed dish presents a fantastic distinction of textures, from the chewy rice grains to the crisp-tender greens and crunchy pine nuts. The sweet-tart balsamic glaze creates a shiny coating that enhances the earthy flavors with out overwhelming them. Consider serving this medley alongside pan-seared salmon or as a complicated vegetarian essential course garnished with microgreens for added visible enchantment.

Southwestern Brown Rice Bake

Unfolding with layers of vibrant taste and healthful texture, this Southwestern Brown Rice Bake brings collectively the earthy heat of ancho chiles with the creamy richness of Monterey Jack in a dish that feels each nourishing and celebratory. Using fragrant basmati brown rice as its basis, every spoonful delivers a harmonious steadiness of smoky, spicy, and savory notes, making it good for each weeknight dinners and festive gatherings. The golden, effervescent cheese crust that kinds throughout baking supplies a satisfying distinction to the tender grains and greens beneath.

Ingredients

• 1 ½ cups long-grain brown basmati rice, rinsed till water runs clear
• 2 tablespoons extra-virgin olive oil
• 1 massive yellow onion, finely diced
• 3 cloves garlic, minced
• 1 purple bell pepper, seeded and diced into ¼-inch items
• 1 ½ teaspoons floor cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ancho chile powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 2 cups vegetable broth
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped recent cilantro
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon effective sea salt
• ¼ teaspoon freshly floor black pepper

Instructions

1. Preheat your oven to 375°F and flippantly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tablespoons of extra-virgin olive oil in a big, oven-safe skillet over medium warmth till shimmering.
3. Add the finely diced yellow onion and sauté for five–7 minutes, stirring often, till translucent and flippantly golden on the edges.
4. Stir within the minced garlic and diced purple bell pepper, cooking for two–3 minutes till aromatic and barely softened.
5. Sprinkle the bottom cumin, smoked paprika, and ancho chile powder over the greens, toasting the spices for 1 minute till fragrant.
6. Add the rinsed brown basmati rice to the skillet, stirring to coat every grain with the spiced oil combination.
7. Pour within the vegetable broth and undrained fire-roasted diced tomatoes, scraping the underside of the skillet to include any browned bits.
8. Stir within the drained black beans, effective sea salt, and freshly floor black pepper, making certain all components are evenly distributed.
9. Bring the combination to a delicate boil, then instantly cowl the skillet with a tight-fitting lid and switch it to the preheated oven.
10. Bake for 45 minutes, then take away the lid and verify that the rice has absorbed a lot of the liquid and is tender to the chunk.
11. Sprinkle the shredded Monterey Jack cheese evenly over the floor of the bake.
12. Return the skillet to the oven, uncovered, and bake for a further 10–12 minutes till the cheese is absolutely melted and develops golden-brown spots.
13. Remove the skillet from the oven and let it relaxation for five minutes to permit the flavors to meld and the feel to set.
14. Drizzle the freshly squeezed lime juice excessive and garnish with chopped recent cilantro simply earlier than serving.

Meticulously layered textures create a really satisfying expertise, from the chewy brown rice grains to the creamy black beans and the crisp-tender greens. The smoky depth from the ancho chile powder and fire-roasted tomatoes lingers superbly in opposition to the brilliant acidity of lime, whereas the melted Monterey Jack supplies an opulent, stretchy end. For a chic presentation, serve particular person parts in warmed bowls topped with avocado slices and a drizzle of crema, or accompany with grilled citrus-marinated shrimp for a protein-rich variation.

Teriyaki Brown Rice with Grilled Pineapple

Kindling the senses with its harmonious mix of candy and savory, this teriyaki brown rice with grilled pineapple transforms humble components into a chic, satisfying meal. Perfectly caramelized pineapple rings crown nutty brown rice glazed in a shiny, umami-rich teriyaki sauce. Each chunk delivers a complicated steadiness of textures and flavors that feels each comforting and refined.

Ingredients

• 1 cup long-grain brown rice, rinsed till water runs clear
• 1 ¾ cups filtered water
• 4 (½-inch thick) recent pineapple rings, core eliminated
• 2 tablespoons avocado oil, divided
• ½ cup premium teriyaki sauce
• 2 tablespoons unsalted butter
• 2 cloves garlic, microplaned
• 1 teaspoon freshly grated ginger
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine rinsed brown rice and filtered water in a medium saucepan, then deliver to a rolling boil over high warmth.
2. Reduce warmth to low, cowl tightly, and simmer for 45 minutes till all liquid is absorbed and rice is tender.
3. Remove rice from warmth and let stand, coated, for 10 minutes to permit grains to firm up.
4. Preheat a grill pan or out of doors grill to medium-high warmth (400°F).
5. Brush pineapple rings flippantly with 1 tablespoon avocado oil on each side.
6. Grill pineapple for 3–4 minutes per aspect till deep grill marks type and edges caramelize.
7. Heat remaining 1 tablespoon avocado oil in a big skillet over medium warmth.
8. Add microplaned garlic and grated ginger, sautéing for 45 seconds till aromatic however not browned.
9. Fluff cooked brown rice with a fork and add to the skillet, tossing to coat in aromatics.
10. Pour teriyaki sauce over rice, stirring consistently for two minutes till sauce thickens and clings to grains.
11. Fold in unsalted butter till melted and emulsified into the sauce.
12. Remove skillet from warmth and divide rice amongst serving bowls.
13. Top every portion with a grilled pineapple ring.
14. Garnish with bias-cut scallions and toasted sesame seeds.

Flawlessly textured with chewy rice grains and silky sauce, this dish presents a symphony of candy pineapple smokiness in opposition to deeply savory teriyaki. The caramelized fruit supplies a juicy counterpoint to the nutty brown rice base, whereas scallions add recent crunch. For a chic presentation, serve in shallow bowls with additional teriyaki sauce drizzled across the edges and a sprinkle of furikake for added umami depth.

Mediterranean Brown Rice Stuffed Peppers

Elevating humble bell peppers to culinary artistry, these Mediterranean-inspired vessels cradle a aromatic combination of nutty brown rice, briny olives, and sun-drenched tomatoes. Each pepper turns into a self-contained masterpiece, bursting with the colourful flavors of coastal delicacies whereas providing healthful nourishment. The harmonious mix of textures and aromas transforms this dish from easy supper to classy eating expertise.

Ingredients

– 4 massive bell peppers, blended colours
– 1 cup raw long-grain brown rice
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, quartered
– ½ cup Kalamata olives, pitted and chopped
– ¼ cup pine nuts, flippantly toasted
– 2 tablespoons recent oregano leaves, chopped
– 1 teaspoon smoked paprika
– ½ cup crumbled feta cheese
– 2 cups vegetable broth
– Sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and flippantly grease a baking dish with olive oil.
2. Carefully slice the tops off the bell peppers and take away all seeds and membranes, creating hole vessels.
3. Rinse the brown rice underneath chilly water till the water runs clear to take away extra starch.
4. Heat olive oil in a big skillet over medium warmth till shimmering, about 2 minutes.
5. Sauté the diced onion till translucent and aromatic, roughly 5-7 minutes.
6. Add minced garlic and cook dinner for 1 minute till fragrant however not browned.
7. Stir within the rinsed brown rice and toast for two minutes to boost its nutty taste.
8. Pour in vegetable broth and produce to a delicate simmer.
9. Cover the skillet and scale back warmth to low, cooking for 35 minutes till rice is tender and liquid is absorbed.
10. Remove the rice from warmth and fluff with a fork to separate grains.
11. Fold in quartered cherry tomatoes, chopped olives, toasted pine nuts, recent oregano, and smoked paprika.
12. Season the combination generously with sea salt and freshly cracked black pepper.
13. Gently stir in crumbled feta cheese, being cautious to not overmix.
14. Spoon the rice combination into the ready bell peppers, packing flippantly however not compacting.
15. Arrange the stuffed peppers upright within the greased baking dish.
16. Cover the dish with aluminum foil and bake for 25 minutes.
17. Remove the foil and proceed baking for Quarter-hour till peppers are tender and barely charred on the edges.
18. Let the peppers relaxation for five minutes earlier than serving to permit flavors to meld.

Luxuriously textured with the satisfying chew of al dente brown rice in opposition to the yielding sweetness of roasted peppers, every chunk delivers advanced layers of briny, natural, and smoky notes. The creamy feta supplies tangy counterpoints to the wealthy olive and tomato medley, making a symphony of Mediterranean flavors. For a chic presentation, serve alongside a crisp arugula salad dressed with lemon French dressing, or garnish with further recent oregano and a drizzle of high-quality olive oil to boost the dish’s visible enchantment and fragrant complexity.

Conclusion

Zesty, nutritious, and endlessly versatile—this assortment proves brown rice is something however boring! We hope these 24 easy recipes encourage your subsequent kitchen journey. Give them a attempt, depart a remark together with your favourite, and share the love by pinning this roundup. Happy cooking!