7 Ways With Brown Rice

Brown rice has five times more fiber than white rice and is just as versatile. Try its nutty flavor in appetizers, soups, sides, and entrées.

  • Tasty Grains
    Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro

    Tasty Grains

    Brown rice is the healthier version of rice that has a light nutty flavor and chewy texture. The bran is left on these rice grains, which gives them a brown color and added nutrients that can help lower your risk for diabetes and heart disease. And when brown rice shows up in everything from stuffed peppers to stir-fries to soup, it's a healthy, tasty change you can stick with.

  • Miso Chicken with Brown Rice
    Randy Mayor

    Miso Chicken with Brown Rice

    Combine cooked rice with chicken, cooked egg white, and chopped fresh veggies for this version of fried rice. Before the chicken is stirred in, it's rubbed with a miso-ginger mixture and steamed.
  • Wild Mushroom and Rice Timbales
    Jan Smith

    Wild Mushroom and Rice Timbales

    A timbale (TIHM-buhl) is rice or custard that has been baked in a metal mold, turned out, and served in the shape of the mold. It's a great way to add a little pizzazz to the dinner plate, especially if you're entertaining. If you don't have timbale molds, you can use custard cups or ramekins.
  • Peanut-Broccoli Stir-fry
    Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

    Peanut-Broccoli Stir-fry

    A stir-fry just isn't complete unless it's served over a bed of rice. The nutty flavor of the brown rice is a nice match for the broccoli and tofu tossed with a spicy peanut sauce.
  • Brown Rice-Stuffed Grape Leaves in Tomato Sauce
    Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Brown Rice-Stuffed Grape Leaves in Tomato Sauce

    A version of Greek dolmades, this appetizer features grape leaves filled with a mixture of herbed brown rice, leek, parsley, currants, and pine nuts. The stuffed leaves are then nestled in tomato sauce and simmered until thoroughly heated.
  • Chicken, Sausage, and Rice Soup
    Randy Mayor; Jan Gautro

    Chicken, Sausage, and Rice Soup

    Reminiscent of a gumbo, but not thickened with a roux or filé powder, this hearty soup takes about 15 minutes to cook and uses convenient boil-in-bag brown rice.
  • Multigrain Pilaf with Sunflower Seeds
    Oxmoor House

    Multigrain Pilaf with Sunflower Seeds

    Three B's are the stars of this hearty grain side dish: a brown rice blend, barley and bulgur. Its crunchy, nutty goodness makes it a good partner for pork tenderloin or roasted chicken.
  • Stuffed Piquillo Peppers
    Randy Mayor

    Stuffed Piquillo Peppers

    Savor the intense flavors of these small roasted peppers stuffed with a mixture of saffron brown rice and tomatoes and topped with Manchego cheese. The appetizer-size portions are perfect for a tapas dinner.
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