I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.
Author: Halcyon Eve
A lot of people seem to have trouble with brown rice, getting the texture right and so on. This is the way I have figured out, with a little help from a Madhur Jaffrey cookbook, and I can honestly say...
Author: Spice Princess
I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought...
Author: Vino Girl
Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.
Author: VegSocialWorker
Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.
Author: Simply Fresh Cooking
A great vegetarian comfort food that also makes a great holiday dish. This recipe is a favorite among many that have discovered the deliciously tasting Worthington FriChik. You can also use real chicken,...
Author: Enjolinfam
I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens....
Author: Gina Farina
I got this one from "The Best Recipe" by Cook's Illustrated. It's a very easy way to make brown rice that comes out perfect every time. No more sticky, clumpy, waterlogged goop! This rice is tender and...
Author: Billy Zac
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Author: evelynathens
Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.
Author: Dancer
This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy....
Author: PanNan
Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.
Author: MPS Michigan
This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs...
Author: Seedbeads
I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose...
Author: Marlena
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like...
Author: magpie diner
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or...
Author: Lvs2Cook
For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!
Author: Sydney Mike
Make and share this Seasoned Brown & Wild Rice recipe from Food.com.
Author: JelsMom
My family loves this side with beef and gravy recipes. We like to shred beef and place it on this rice and then top with gravy. You can also use this using chicken bouillon.
Author: bmcnichol
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails...
Author: cam970 Moore
I got this recipe from my brother-in-law, and it is a super easy side dish that tastes great and goes with just about anything.
Author: SusanRW
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold-...
Author: kda949
Author: Tracey Seaman
This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional...
Author: Mary the Disturbed
Author: Andrea Albin
This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and...
Author: 10in10Diet.com
Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.
Author: Tebo3759
I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle...
Author: Sharon123
I tried this recipe a few years ago and remember that I really liked it. I'm not so good at rice...it tends to stick to the pot...but this one was easy and tasty.
Author: karen
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag...
Author: CaliforniaJan
Author: Giada De Laurentis
This is how I love my brown rice. I always use short grain rice, adding about 1/2 cup more water than called for. With a splash of soy sauce, I'm in heaven!
Author: Sharon123
The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different...
Author: heather in Ont
This is adapted from a photo copy from a book or magazine. It says "The Best Light Recipe" at the top. My notes were to increase the lemon and decrease the basil. So I offered that below. Please use fresh...
Author: Engrossed
From Cook's Illustrated, July 1, 2013 My husband said after I gave him a taste (before the cheese even went in), "I could eat that for a month". The brown rice cooks much faster and stays firm when it's...
Author: zeldaz51
I found these basic instructions for cooking Bhutanese red rice at Sugat.com. Goes very well with Zesty Corn and Beans.
Author: Alex Polkovsky
Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.
Author: Nava Atlas
This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short...
Author: Futtimanette
Make and share this Grandma's Simple Stuffed Bell Peppers recipe from Food.com.
Author: Dont Touch The Buns
I was making beef barley soup when I realized I didn't have any barley. I ended up substituting brown rice and potato for the barley. The end result was a delicious soup!
Author: landlocked 2
I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured...
Author: the80srule
Make and share this Brown Rice and Vegetable Saute recipe from Food.com.
Author: Brooke the Cook in
Mexican rice that's vegan, lowfat, and made with healthier brown rice. Not too spicy so this would make a nice side to a variety of meals, not just Tex-Mex. Would be nice served with black beans. From...
Author: LonghornMama
When I was younger, I didn't like broccoli, but I sure loved this casserole! I requested "green rice" all the time. Maybe it was because of all the cheese :) This is a good way to get veggies, whole grains,...
Author: A Messy Cook
Great side dish that doesn't heat up the kitchen. I start this before I get the rest of supper ready, and often have a few minutes to rest before I call the kids in.
Author: Anemone