#brownrice

Who says leftovers have to taste like leftovers? This colorful Mediterranean Turkey Rice Bowl transforms a few of this week’s homemade turkey meatballs into a completely new meal. Fresh vegetables, hearty brown rice, a bright lemon-herb dressing, and a simple creamy yogurt sauce make this an easy weeknight dinner that’s packed with protein and full of fresh flavors. It’s another example of how…

You can eat these gluten-free tortillas made from quinoa and brown rice if you are vegan or trying to avoid gluten. You can put your favorite vegetables, beans, or sauces inside them to make them more useful.

Ingredients: 1 cup cooked quinoa. 1 cup cooked brown rice. 2 tablespoons ground flaxseeds. 1/4 cup water. 1/4 teaspoon salt.

Instructions: In a bowl, mix together the cooked quinoa and brown rice. In a separate small bowl, combine ground flaxseeds with water and let it sit for 5 minutes until it thickens. Add the flaxseed mixture and salt to the quinoa and brown rice mixture. Stir until well combined. Heat a non-stick skillet over medium heat. Take a small portion of the mixture and place it on the skillet, using a spatula to flatten it into a tortilla shape. Cook for 3-4 minutes on each side, until golden brown and slightly crispy. Repeat with the remaining mixture. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Brown Rice Risotto with Berbere is a tasty take on regular risotto. In this dish, the berbere spice blend gives the creamy brown rice a spicy and fragrant kick. It makes the dish stand out and fill you up. You can eat it as a main dish or a side dish.

Ingredients: 1 cup brown rice. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon berbere spice blend. 4 cups vegetable broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, saut until they become translucent. Stir in the berbere spice blend and cook for another minute to release its flavors. Add the brown rice to the pan and stir to coat it with the spice mixture. Pour in 1 cup of vegetable broth and stir until most of the liquid is absorbed. Continue to add the vegetable broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This will take about 30-40 minutes until the rice is tender and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve the brown rice risotto hot, garnished with fresh parsley. Enjoy your delicious Brown Rice Risotto with Berbere!

Prep Time: 10 minutes

Cook Time: 45 minutes

Enjoy this simple and nutritious vegan brown rice recipe as a side dish or base for your favorite stir-fries and Buddha bowls.

Ingredients: 1 cup brown rice. 2 cups water.

Instructions: Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and cover the saucepan with a lid. Simmer the rice for 40-45 minutes, or until the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Prep Time: 5 minutes

Cook Time: 45 minutes

Enjoy this flavorful Curry Chicken Bowl with tender chicken, fragrant curry sauce, sweet peppers, juicy tomatoes, nutty sesame seeds, and brown rice.

A delicious and nutritious brown rice pilaf made effortlessly in the InstantPot. Packed with colorful vegetables and aromatic herbs, this dish is a perfect side or main course.

Ingredients: 1 cup brown rice. 1 3/4 cups vegetable broth. 1/2 cup diced onion. 1/2 cup diced carrots. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse brown rice under cold water and drain. Set InstantPot to saut mode and heat olive oil. Add diced onion, carrots, and bell pepper. Saut until vegetables are tender. Add minced garlic and saut for an additional 30 seconds. Add brown rice to the pot and stir to coat with vegetables and oil. Pour in vegetable broth and add dried thyme, dried oregano, salt, and pepper. Stir well. Cancel saut mode and close the InstantPot lid. Set to high pressure for 22 minutes. Once the cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Fluff the rice with a fork and let it sit for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 22 minutes

Enjoy perfectly cooked brown rice with this easy Instant Pot recipe from Kristine's Kitchen. The pressure cooking method ensures a quick and hassle-free preparation, resulting in fluffy and flavorful brown rice.

Ingredients: 2 cups brown rice. 2.5 cups water. 1 tablespoon olive oil. 1 teaspoon salt.

Instructions: Rinse brown rice under cold water until the water runs clear. In the Instant Pot, combine brown rice, water, olive oil, and salt. Close the Instant Pot lid, set the vent to sealing, and select the 'Manual' or 'Pressure Cook' setting for 22 minutes at high pressure. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Open the lid, fluff the rice with a fork, and let it sit for 5 minutes to absorb any remaining moisture. Serve the Instant Pot brown rice as a side dish or as a base for your favorite recipes.

Prep Time: 5 minutes

Cook Time: 22 minutes