Brown Rice

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Lean ground beef and lots of vegetables, seasoned with peppers, garlic, gingerroot, and green onions, make a flavorful one-dish meal the whole family will enjoy.

Both the turkey supper and the vegetarian version are good over brown rice. Add a cup of soup or a fruit salad to round out the meal.

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

Crisp, crunchy romaine leaves enclose warm chicken and brown rice for an Asian entrée that you’ll want to add to your go-to list.

Celebrate flavors of the Yucatán with this chicken dish, which is served on brown rice colored with turmeric.

Nutritious brown rice enhances the flavor and texture of this scrumptious two-cheese pie. Try it for dinner or brunch.

Capture some of the best flavors of Greece—spinach, tomatoes, oregano, garlic, and feta—in this family-pleasing vegetarian casserole.

This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.

To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.

Asian adzuki beans and fresh mushrooms contrast nicely with aromatic vegetables, thyme, and cumin in this updated version of a classic dish.

If you love spicy food, this dish is for you. The combination of blackening spice and chutney will tantalize your taste buds.

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

With its rainbow of colors, this all-in-one dinner looks and tastes great.

For a nice change from the typical pasta or potato salad—and a different way to enjoy brown rice—try this Mediterranean side salad with a bit of Mexican heat.

This sweet, fragrant breakfast dish is even more delicious and healthful when topped with slices of banana or strawberries and additional fat-free milk.

This versatile Asian-flavored slaw can be as mild or as spicy as you like. Use it as a salad, or add chicken and serve over rice for a main dish (recipe on page 65).

Brown rice is a must-have staple for healthy eaters. I used to think I wasn’t a fan—and then I was introduced to short-grain brown rice (long- and medium-grain varieties are much more commonly found but not nearly as tasty, if you ask me). The short-grain has a nuttier taste that I’ve truly come to crave. If you haven’t tried it, it’s definitely time to do so. One of the best things about brown rice is that you can make a pot on Sunday and it keeps all workweek if refrigerated in an airtight plastic container or resealable plastic bag.

Make a big batch of brown rice at the beginning of the week and have it ready for reheating in your refrigerator, or buy precooked brown rice in the freezer section of the grocery store. Though this likely sounds odd, we much preferred the Laughing Cow Light Gourmet Cheese Bites over the Light Original Swiss Cheese wedges in this recipe. When you compare the packages, you’ll see they are similar, but everyone in my test kitchen agreed the squares taste better. So trust us when we say it’s worth opening the ten squares instead of using a smaller number of wedges.

Years ago, I started making batches of short-grain brown rice over the weekend to use during the week. I always had it on hand to add to or accompany whatever I was cooking. This dish emerged as one of my regulars. It’s easy and filling and an all-round great way to start any day. If you don’t want to make the rice in advance, don’t worry. Fortunately, it’s now easy to buy prepared brown rice either in the freezer section (you reheat it in the microwave) or even in the rice aisle. Just be sure to read the label—you don’t want to buy a variety that contains added fats.