18 Flavorful Brown Rice Recipes Deliciously Healthy

Brown rice is the unsung hero of healthy eating—nutritious, versatile, and downright delicious when done right! Whether you’re craving a quick weeknight dinner, a cozy comfort bowl, or a fresh seasonal dish, these 18 flavorful recipes will make you fall in love with this whole grain all over again. Get ready to spice up your meal rotation with these tasty, wholesome ideas—your taste buds (and your body) will thank you!

Garlic Butter Brown Rice Pilaf

This fragrant, nutty pilaf turns humble brown rice into a side dish worthy of the spotlight—thanks to a generous dose of garlic butter and a handful of fresh herbs.

Ingredients

• 1 cup long-grain brown rice, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, melt 2 tbsp butter over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
2. Add rice and toast, stirring frequently, for 2 minutes to lightly toast the grains. Pour in broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes (or per package instructions) until liquid is absorbed and rice is tender.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in remaining 1 tbsp butter, parsley, and lemon juice.

The double hit of butter—toasted with garlic first, then swirled in at the end—gives this pilaf a rich, restaurant-worthy depth. The lemon brightens it all up perfectly.

Tip: For extra texture, stir in 1/4 cup toasted sliced almonds or pine nuts with the parsley.

Spicy Cajun Brown Rice Jambalaya

This hearty jambalaya packs a smoky, spicy punch with tender veggies and protein—all simmered in one pot for easy cleanup!

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 oz andouille sausage, sliced
• 1 lb boneless chicken thighs, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 ½ cups brown rice, rinsed
• 3 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 bay leaves
• Hot sauce (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add onion, bell pepper, celery, and garlic; cook 5 minutes until softened.
2. Push veggies to one side, add sausage and chicken, and brown for 5 minutes, stirring occasionally.
3. Stir in diced tomatoes, brown rice, chicken broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, ¼ tsp black pepper, and 2 bay leaves. Bring to a boil.
4. Reduce heat to low, cover, and simmer 45 minutes until rice is tender and liquid is absorbed. Discard bay leaves.
5. Serve with hot sauce if desired.

The nutty brown rice soaks up all the bold Cajun flavors while staying perfectly chewy—no mushy grains here!

Tip: For extra depth, char the andouille slices in a dry skillet before adding them to the pot.

Teriyaki Chicken Brown Rice Bowl

This hearty bowl combines tender teriyaki-glazed chicken with nutty brown rice and crisp veggies for a balanced meal that’s as satisfying as it is simple.

Ingredients:

• 1 cup uncooked brown rice
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook brown rice according to package instructions. Fluff with a fork and set aside.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and black pepper to make the teriyaki sauce.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Pour in the teriyaki sauce and simmer for 3–4 minutes until the sauce thickens and coats the chicken.
4. Divide rice among bowls. Top with teriyaki chicken, shredded carrots, cucumber, and green onions. Drizzle with any remaining sauce from the skillet and sprinkle with sesame seeds.

The sticky-sweet teriyaki glaze clings perfectly to the chicken, while the cool cucumbers add a refreshing crunch. Tip: For extra flavor, let the chicken marinate in half the sauce for 30 minutes before cooking.

Mediterranean Brown Rice Salad

This vibrant salad is packed with fresh flavors and wholesome ingredients—perfect for a light lunch or a colorful side dish at your next gathering.

Ingredients:

• 1 ½ cups cooked brown rice, cooled
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ cup crumbled feta cheese
• ¼ cup pitted Kalamata olives, sliced
• ¼ cup finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the cooked brown rice, cherry tomatoes, cucumber, feta cheese, olives, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The salty feta and briny olives balance beautifully with the bright lemon dressing, while the brown rice adds a satisfying chew. It’s a dish that tastes even better the next day!

Tip: For extra freshness, stir in a handful of chopped parsley or mint just before serving.

Vegetable Stir-Fry with Brown Rice

This veggie-packed stir-fry is a weeknight hero—quick, colorful, and full of crunch, with a savory-sweet sauce that clings perfectly to tender-crisp vegetables.

Ingredients:

• 1 cup uncooked brown rice
• 2 tbsp sesame oil, divided
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions:

1. Cook brown rice according to package instructions. Set aside.
2. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
3. Add bell pepper, broccoli, and snap peas. Stir-fry 4–5 minutes until veggies are bright and just tender.
4. Push vegetables to one side. Pour remaining 1 tbsp sesame oil into the empty space, then add soy sauce, honey, rice vinegar, and red pepper flakes. Stir sauce 10 seconds to combine, then toss with vegetables.
5. Serve stir-fry over brown rice, topped with green onions.

The magic here? The sauce caramelizes slightly in the hot pan, creating sticky-sweet edges on the veggies. Tip: For extra protein, toss in cubed tofu or shredded chicken with the vegetables in step 3.

Coconut Lime Brown Rice

This Coconut Lime Brown Rice is a tropical twist on a pantry staple—fragrant, slightly sweet, and bright with citrus. It’s the perfect side for grilled fish or a veggie bowl!

• 1 cup brown rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1 tbsp coconut oil
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp chopped cilantro (optional, for garnish)

1. In a medium saucepan, combine the brown rice, coconut milk, water, lime zest, lime juice, coconut oil, salt, and sugar. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 40–45 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring to prevent mushiness.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro if using.

The coconut milk gives the rice a creamy richness, while the lime cuts through with a refreshing zing—no one will guess how simple it is! Tip: For extra texture, toast the rinsed rice in the coconut oil for 1–2 minutes before adding liquids.

Mexican Brown Rice Casserole

This hearty casserole packs all the cozy flavors of Mexican-inspired comfort food—think smoky spices, melty cheese, and tender rice in every bite.

Ingredients:

• 1 cup uncooked brown rice
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Cook brown rice according to package instructions.
2. Heat olive oil in a large skillet over medium. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add black beans, diced tomatoes with green chiles, corn, cumin, chili powder, smoked paprika, and salt. Cook for 2 minutes, stirring to combine.
4. Fold in cooked rice and 1 cup of Monterey Jack cheese until evenly mixed. Transfer to a greased 9×13-inch baking dish and top with remaining 1/2 cup cheese.
5. Bake for 20 minutes until cheese is bubbly and lightly browned. Garnish with cilantro.

The smoky paprika and gooey cheese crust make this casserole a crowd-pleaser, while brown rice adds nutty depth. Perfect for potlucks—it holds its shape when sliced!

Tip: For extra heat, swap Monterey Jack for pepper Jack cheese or add a diced jalapeño with the onions.

Curried Brown Rice with Chickpeas

This hearty one-pot dish wraps cozy curry spices around nutty brown rice and creamy chickpeas—perfect for a fuss-free weeknight meal that still feels special.

Ingredients

• 1 cup uncooked brown rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast the spices for 1 minute, stirring constantly.
3. Stir in the brown rice and chickpeas, coating them in the spice mixture. Pour in 2 cups vegetable broth and add 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until the rice is tender and liquid is absorbed.
4. Fluff with a fork and garnish with cilantro before serving.

The toasty spices cling to every grain of rice, while the chickpeas add just the right bite—no bland bites here!

Tip: For extra richness, stir in a splash of coconut milk just before serving.

Brown Rice Stuffed Bell Peppers

These hearty stuffed peppers are packed with nutty brown rice, savory spices, and melty cheese—a satisfying meal that’s as wholesome as it is flavorful.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked brown rice
• 1 lb ground turkey or beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the ground turkey or beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Stir in the diced tomatoes, cooked brown rice, cumin, smoked paprika, salt, and black pepper. Cook for 2 more minutes.
4. Spoon the filling into the bell peppers, packing gently. Top each with 1/4 cup cheddar cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake for 10 more minutes until the cheese is bubbly and the peppers are tender.

The smoky paprika and cumin give these peppers a cozy depth, while the brown rice keeps every bite hearty and wholesome. Perfect for meal prep—they reheat like a dream!

Tip: For extra flavor, swap half the cheese with crumbled feta before baking.

Shrimp and Brown Rice Paella

This hearty paella swaps in nutty brown rice for a wholesome twist, while plump shrimp and smoky paprika bring big flavor to your weeknight dinner.

Ingredients:

• 1 1/2 cups brown rice (uncooked)
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat. Add onion and bell pepper, sautéing for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add brown rice, smoked paprika, turmeric, salt, and black pepper, stirring to coat the rice evenly. Pour in chicken broth and bring to a simmer.
3. Reduce heat to low, cover, and cook for 35 minutes (without stirring) until rice is tender and liquid is absorbed.
4. Arrange shrimp on top of the rice, pressing them lightly into the surface. Cover and cook for 5–7 minutes until shrimp turn pink and opaque.
5. Sprinkle with parsley and serve with lemon wedges for squeezing.

The crispy bottom layer of rice (called socarrat) is the secret prize here—don’t skip the no-stir step!

Tip: For extra depth, swap 1/2 cup broth with dry white wine in step 2.

Herbed Brown Rice Risotto

This creamy, nutty risotto swaps traditional Arborio for wholesome brown rice, infused with fresh herbs for a cozy yet vibrant twist.

Ingredients:

• 1 cup short-grain brown rice
• 4 cups low-sodium vegetable broth, warmed
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
2. Add brown rice, toasting for 2 minutes. Pour in 1/4 cup white wine (if using), scraping up any browned bits, until liquid evaporates.
3. Ladle in 1 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments and stirring often, until rice is tender (about 45 minutes total).
4. Off heat, stir in 2 tbsp parsley, 1 tbsp thyme, 1/4 cup Parmesan, and 1 tbsp butter until creamy. Season to taste.

The slow-stir method coaxes out the rice’s natural creaminess, while the fresh herbs brighten every bite—no heavy cream needed!

Tip: For extra depth, swap 1 cup broth with mushroom stock.

Brown Rice and Black Bean Burritos

These hearty burritos pack a punch of flavor and texture, with nutty brown rice, creamy black beans, and a smoky-spicy kick that’ll make them a weeknight favorite.

Ingredients:

• 1 cup cooked brown rice (warm)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Sour cream and salsa, for serving (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, cumin, smoked paprika, chili powder, and salt; cook for 1 minute until fragrant.
2. Add black beans and warm brown rice to the skillet. Cook for 3–4 minutes, stirring gently, until heated through. Remove from heat and stir in cilantro and lime juice.
3. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide the rice-bean mixture among the tortillas, then sprinkle each with 2 tbsp Monterey Jack cheese. Fold the sides inward and roll tightly into burritos.
4. Optional: Heat a clean skillet over medium and toast the burritos seam-side down for 2–3 minutes per side until crispy and golden.

The smoky cumin and paprika balance perfectly with the bright lime and cilantro—every bite is a flavor explosion! Serve with a dollop of cool sour cream if you like it creamy.

Tip: For extra texture, add a handful of crushed tortilla chips to the filling before rolling.

Sweet and Sour Brown Rice Stir-Fry

This vibrant stir-fry is a weeknight hero—packed with tangy-sweet flavor and wholesome brown rice that soaks up every drop of the glossy sauce.

Ingredients

• 2 cups cooked brown rice (cooled)
• 1 tbsp avocado oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat avocado oil in a large skillet over medium-high. Add red bell pepper and broccoli; stir-fry for 4 minutes until crisp-tender.
2. Push veggies to one side, add garlic and ginger to the empty space, and cook for 30 seconds until fragrant.
3. Whisk together rice vinegar, honey, soy sauce, ketchup, and red pepper flakes in a bowl. Pour over veggies, add brown rice, and toss to coat.
4. Cook for 3–4 minutes, stirring often, until sauce thickens and clings to the rice. Garnish with green onions.

The magic here? The sauce caramelizes slightly on the rice, creating little crispy bits that add irresistible texture.

Tip: For extra protein, toss in cubed tofu or shredded chicken with the veggies in step 1.

Brown Rice Sushi Rolls

These wholesome sushi rolls swap white rice for nutty brown rice, packing extra fiber and a satisfying chew into every bite—perfect for a light lunch or snackable dinner.

Ingredients:

• 1 cup short-grain brown rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1 small avocado, sliced
• 1/4 lb smoked salmon or cooked shrimp (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook the rice: Combine brown rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes. Let stand off heat for 10 minutes.
2. Season the rice: In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold into the warm rice.
3. Assemble rolls: Lay a nori sheet on a bamboo mat. Spread 3/4 cup rice evenly over the nori, leaving a 1-inch border at the top. Arrange cucumber, avocado, and salmon along the bottom edge. Sprinkle with sesame seeds.
4. Roll tightly: Lift the mat’s edge, fold over filling, and press firmly. Continue rolling away from you, sealing the edge with a dab of water. Repeat with remaining ingredients.
5. Slice and serve: Use a sharp knife to cut each roll into 8 pieces, wiping the blade between cuts.

The brown rice adds a hearty texture that holds up beautifully against the creamy avocado and crisp cucumber—no floppy sushi here!

Tip: Wet your hands when handling the rice to prevent sticking, and press rolls firmly to avoid gaps when slicing.

Brown Rice Pudding with Cinnamon

This cozy brown rice pudding is like a hug in a bowl—creamy, gently spiced, and just sweet enough to feel like dessert (or a decadent breakfast!).

• 3 cups cooked short-grain brown rice
• 2 cups whole milk
• 1 cup canned coconut milk
• 1/3 cup pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup toasted chopped pecans (optional, for serving)

1. In a medium saucepan, combine cooked brown rice, whole milk, coconut milk, maple syrup, 1 tsp cinnamon, vanilla extract, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Reduce heat to low and cook uncovered for 25–30 minutes, stirring every 5 minutes, until the mixture thickens to a porridge-like consistency. If it gets too thick, add a splash of milk.
3. Remove from heat and let sit for 5 minutes to thicken further. Sprinkle with remaining 1/2 tsp cinnamon and pecans (if using). Serve warm.

The coconut milk adds a subtle richness without overpowering the nutty brown rice, while the maple syrup caramelizes slightly for depth. Tip: Leftovers thicken in the fridge—just reheat with a little extra milk to loosen.

Korean Bibimbap with Brown Rice

This vibrant, veggie-packed bibimbap is a one-bowl wonder—toss in whatever you have on hand, and let the spicy-sweet gochujang sauce tie it all together.

Ingredients:

• 1 cup short-grain brown rice, rinsed
• 1 1/4 cups water
• 1 tbsp toasted sesame oil, divided
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1 carrot, julienned
• 1 cup spinach
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup bean sprouts
• 2 eggs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook rice: Combine rinsed brown rice, water, and 1/2 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and drizzle with 1/2 tbsp sesame oil.
2. Sauté veggies: Heat vegetable oil in a skillet over medium-high. Add carrot and mushrooms; cook for 3 minutes until slightly softened. Transfer to a plate. In the same skillet, wilt spinach for 1 minute. Set aside.
3. Fry eggs: In the same skillet, fry eggs sunny-side-up until whites are set but yolks are runny, about 3 minutes.
4. Make sauce: Whisk together gochujang, honey, rice vinegar, garlic, and remaining 1/2 tbsp sesame oil.
5. Assemble: Divide rice among bowls. Arrange carrot, mushrooms, spinach, and bean sprouts on top. Place fried egg in center. Drizzle with sauce and sprinkle with sesame seeds.

The magic here? That crispy-edged fried egg mixed into the rice creates the creamiest, most satisfying bites.

Tip: Short on time? Use pre-cooked brown rice and microwave-steam the veggies for a 15-minute version!

Brown Rice and Lentil Soup

This hearty, wholesome soup is a one-pot wonder—packed with earthy lentils, nutty brown rice, and warming spices for a meal that’s as nourishing as it is satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup brown lentils, rinsed
• 1/2 cup brown rice, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
2. Add brown lentils, brown rice, 6 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until lentils and rice are tender.
3. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Discard the bay leaf. Taste and adjust seasoning if needed.
4. Ladle into bowls and garnish with fresh parsley.

The lemon juice brightens the deep, smoky flavors, while the lentils and rice create a wonderfully thick texture—no blender required!

Tip: For extra richness, drizzle with a little olive oil before serving.

Pineapple Fried Brown Rice

This tropical twist on fried rice is packed with sweet pineapple, savory soy, and a hint of ginger for a quick, flavorful meal that feels like a vacation in a bowl.

Ingredients:

• 2 cups cooked and cooled brown rice (preferably day-old)
• 1 cup diced fresh pineapple (½-inch pieces)
• ½ cup diced red bell pepper
• ½ cup frozen peas, thawed
• 2 tbsp avocado oil (or neutral oil), divided
• 2 large eggs, lightly beaten
• 3 green onions, thinly sliced (whites and greens separated)
• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp avocado oil to the skillet. Sauté red bell pepper, peas, and green onion whites for 2 minutes until slightly softened.
3. Stir in brown rice, breaking up clumps. Cook undisturbed for 1 minute to lightly crisp, then toss. Add soy sauce, sesame oil, ginger, garlic powder, and red pepper flakes (if using). Toss to coat.
4. Fold in pineapple, scrambled eggs, and green onion greens. Cook 1 more minute until everything is heated through.

The juicy pineapple caramelizes slightly against the hot rice, balancing the umami-rich sauce with pockets of bright sweetness. Serve with extra green onions for a fresh finish!

Tip: For extra texture, press the rice into the skillet in a thin layer for 30 seconds before tossing—it’ll develop crispy bits.

Conclusion

With 18 delicious and nutritious brown rice recipes, there’s something here for every taste and occasion! Whether you’re craving a hearty bowl or a light, flavorful dish, these meals prove healthy eating can be truly satisfying. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks—happy cooking!