Brown Rice

Pilafs originated in the Middle East, where they are usually made with rice. The rice is toasted in butter or oil along with aromatic vegetables such as onion, then the mixture is cooked with stock (or water) in the oven. The grain is ready for the liquid to be added when it gives off a nutty, toasted aroma. The desired texture of a pilaf is fluffy, with no grains sticking to each other. Pilafs can contain a variety of other ingredients, such as dried fruit, nuts, and pasta such as orzo. Here is a basic recipe, followed by two variations.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

When you’ve had enough sandwiches made of leftover turkey, try this colorful stir-fry.

While the pork roasts in its herb-enhanced Dijon glaze, you can prepare the brown rice flavored with orange marmalade that accompanies it. Steam some broccoli to serve on the side.

Unlike many other stews, this one is quick enough for a weeknight. By the time instant brown rice finishes cooking, the stew is just about ready, too.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

Colorful and quick, this stir-fry is tossed in hoisin sauce and toasted sesame oil, then served over brown rice and garnished with chopped nuts.

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

Fresh asparagus and dill turn this soup into a flavorful celebration of spring.