Both flavorful and healthful, brown rice works well in a variety of recipes. Try the brown variety in chicken-and-rice dishes, pilafs, stir-fries, and rice puddings.
A combination of brown rice and wild rice makes for a nutty tasting stuffing. Or, grill the stuffing packet alongside chicken breasts, pork chops, or salmon steaks.
Make brown rice the headliner in this hot cereal that's studded with dried fruit bits.
This Southern dish, traditionally served on New Year's Day, has black-eyed peas, brown rice, carrots, corn, hominy grits, polenta, and sweet peppers. It's no wonder that eating it brings good luck.
Brown rice provides some whole grains in your baby's diet with this homemade baby food recipe.
This slow cooker recipe makes for a quick, weeknight pork dinner.
Many turkey breast tenderloins are larger than 8 ounces. Trim the tenderloin down, if necessary, and store the remaining turkey in the freezer for another slow cooker meal.
This quick and easy classic pork dinner can be served with brown rice instead of the traditional white.
When you thumb through cookbooks or surf the net looking for instructions on how to cook wild rice, you may be surprised to find out that wild rice isn't a rice at all, but instead a nutritious grain. In fact, it's the only cereal grain that's native to North America.
Mushrooms pair deliciously with many varieties of rice, such as in this side dish recipe with flavorful vegetables.
Fans of zucchini and chickpeas will enjoy this vegetarian recipe. Italian-seasoned tomatoes and red pepper flakes add flavor and a hint of spice.
Toasting enhances the flavor of nuts, enabling just a small amount to perk up an entire dish. Here toasted almonds supply a pleasant crunch to this lemon-scented pilaf.
Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.
This Spanish main dish recipe gets its golden color and earthy kick from turmeric, a brightly hued spice related to ginger.
Smoked sausage and ham make this a hearty main dish. It's perfect for a potluck--just transfer the mixture to a slow cooker.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.