Great on its own for lunch, or as a side dish to chicken, this healthy, meat-free brown rice salad is really tasty and easy to make.
Author: English_Rose
This brown rice casserole is so good, and so simple to make, just mix and bake...sure to become a favorite once you try it. (note: prep time does not include cooking the rice)
Author: Kittencalrecipezazz
If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up...
Author: Podkayne
We have mixed success cooking brown rice on the stove top, but this comes out great every time! Taken from pressurecookrecipes.com
Author: Da Huz
This comes together very quickly as I make the rice the night before when making dinner and then just set out to bring back to room temp. Best served at room temp.
Author: Debbwl
I got this recipe from Practical Cooking Vegetarian I'm not a vegitarian anymore, but this is a good side dish, and it's pretty healthy too. It's very versatile and can be made with any vegetables that...
Author: Proud Veterans wife
From http://www.lovingyou.com . I haven't tried this recipe yet, but it sounds delicious. Vegans can use olive oil.
Author: BurtonFanatic
Make and share this Vegetarian Cabbage Rolls recipe from Food.com.
Author: LindaMarie40
Deliciously healthy, full of fiber and low in fat! My kind of salad. I used a rice blend called Aztec, which was made of Colusari red rice, long grain brown rice, split peas and amarath. I saw it at a...
Author: Marmies
When you're in a panic-mode for a side dish, try this. It takes less than 10 minutes and has come to my rescue several times.
Author: Parsley
Save yourself heaps of money and make your own baby cereal. The same principle can be used for a host of grains and even lentils...
Author: Missy Wombat
A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course!...
Author: januarybride
Make and share this Herbed Vegetable Rice Stuffing recipe from Food.com.
Author: Veghead
The flax is healthy and chock full of fiber, and acts as a stabilizer for the almond milk since vegan milks don't thicken on their own plus it has more nutritional value than cornstarch. I use Sun Crystals...
Author: the80srule
Make and share this Cranberry-Pecan Brown Rice Stuffing recipe from Food.com.
Author: Skippy BW
Make and share this Moroccan Brown Rice (Rice Cooker) recipe from Food.com.
Author: ellie_
Author: Jessica Koslow
Make and share this Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) recipe from Food.com.
Author: Pa. Hiker
A nice spinach-rice casserole. You can lighten up the ingredients by choosing low-fat soup and cheese and of course, substitute cooked brown rice for white. Prep time does not include initial cooking time...
Author: DailyInspiration
Quick, one-pot, stove-top recipe. High in fibre, vitamins A and B. If you want to cut out the oil, saute the onion and garlic in a bit of water in the microwave. Also, for extra fibre, don't peel your...
Author: Anemone
Easily doubles as a side dish or a main dish. Add extra veggies of choice for more nutritional value.
Author: Spree
This is just plain brown rice - I serve it with curries and stir frys as a healthier alternative to plain white rice. I don't remember any more where I got this recipe, but it has worked the best of any...
Author: Naal191
Brown rice is SO much better for you than white rice. It has more nutrients and about 3 times more fiber than white rice does. I never really cared for brown rice UNTIL I tasted this one. You can do as...
Author: luvmybge
Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic!
Author: Manami
Make and share this Red Lentil & Caramelised Onion Soup recipe from Food.com.
Author: Evie3234
A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.
Author: accordiondame
I couldn't find a recipe that was exactly what I was looking for, so I came up with this using ingredients on hand. Any leftover stuffing can be baked in a small casserole along side the stuffed zucchinis....
Author: MobaraMeg
I adapted recipezaar recipe #110733 to include whole grains and more protein. If you're concerned about sodium, use low sodium soy sauce and fresh mushrooms.
Author: MPS Michigan
From: "The Bean Cookbook" by Norma S. Upson (1982). Hearty and filling. Brown rice usually takes about 45 minutes so I'm including that in the cooking time. *If you would like some heat or a chile flavor...
Author: Engrossed
A versatile stuffing, you could easily switch the artichoke to cauliflower, spinach, or some other vegetable
Author: Susiecat too
This recipe is one I concocted a few nights ago after several days of longing for a rice dish my French grandmother used to make. I don't remember what it was called or exactly how she made it, but this...
Author: tkcuvelier
This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.
Author: PaulaG
This is part of a really hearty meal we serve to our vegetarian friends. If there is any leftover, it freezes well, and it can also be used as refried beans in burittos.
Author: Sweetiebarbara
A casserole from the classic "Diet for a Small Planet", by Frances Moore Lappe. Simple vegetarian fare, serve it with a vegetable in a contrasting color (carrots, crookneck squash, etc.), or make it as...
Author: zeldaz51
The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown...
Author: heather in Ont
From iowagirleats.com and posting for safekeeping. Recipe inspired by Beecher's handmade cheese found at Pike's market in Seattle. Can totally relate to her experience where you are traveling, taste something...
Author: WiGal
This sounds like it will be good, with sweet potatoes and brown rice. I might make it with couscous or quinoa as well. From cooking light. cal - 200, fat 2.5g (sat 0.4) Carb 38.8 Serve with pork chops,...
Author: MarraMamba
A good meatless dish. I got this from an old recipe pamphlet from I'm guessing the 1950's or 1960's. The cover is missing.
Author: CoffeeMom
From PETA's The Compassionate Cook. Simple, cheap and yummy. Can be a side or main with a pile o' veggies. I personally subbed the oil with some oil spray to cut down on fat and calories.
Author: VegSocialWorker
Stuffed with corned beef, cooked in beer and served with a mustard sauce made fron the pan juices. You can also use leftover corned beef.
Author: Lorac
This is a great vegetarian soup that all can enjoy. Be sure not to heat the soup once the avocado is added as the heat can spoil the taste somewhat.
Author: TishT
Yet another coconut rice; however, this one is a bit different and the flavors are surprising to the tastebuds. You can put this in a rice mold, pop it out, and top with peanuts and/or toasted coconut....
Author: Mindelicious
Easy and delicious side dish passed down from my great-aunt. Goes great with pork tenderloin! Note: Butter & onion quantities can be adjusted to taste - this is the closest to what I use on a regular basis,...
Author: EllenMoran
This is a deliciously spicy take on brown rice and barley. It's low fat and since the grains are complex carbs, this dish fits into my low fat, diabetic diet quite nicely.
Author: nannymm
I hunted and hunted for a black bean and rice recipe. And it was only when I found this recipe, was my hunt over. This recipe come from a book that I found on sale for a $1. The book is called Bean Cookery...
Author: Bronnie Brown
This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.
Author: Doug Mc
This is a recipe from Gourmet Magazine's October 1990 issue. I cook the rice in chicken stock as it imparts a richer flavour to the dish, however you can use water for a vegetarian version.
Author: Chef Regina V. Smith