Healthy and Filling Brown Rice Recipes

A complete food group, brown rice is a versatile and healthy addition to any diet. It can be cooked in water or broth for a light, easy meal - or used as an ingredient in other dishes.

We have gathered some delicious recipes that mix up the classic white-rice routine with more creative ingredients like black beans, soy sauce, ginger root, garlic cloves, and scallions. Our list includes both savory options (like chili) and sweet ones (such as chocolate cake). So, whether you are looking for a new go-to dish or just want to switch things up, we’ve got you covered.

Here are some of our favorite healthy brown rice recipes:

savory dishes:

- Chili with Brown Rice

- Fried Rice with Vegetables

- Chicken and Broccoli over Brown Rice

- Brown Rice and Black Beans with Fresh Tomato Salsa

sweet dishes:

- Chocolate Cake Recipe with Brown Sugar Icing

These recipes are packed with nutrition. And they’re delicious to eat, too!

Chili with brown rice

Ingredients :

- olive oil for sauteing

- vegetable broth or water as needed

- onion, chopped fine

- garlic clove, minced

- chili powder to taste (about a teaspoon)

- salt and pepper to taste

For the rice: Use the amount called for in your recipe.

- one can of black beans, drained and rinsed

- canned diced tomatoes with green chilies, undrained

- fresh cilantro leaves, chopped (optional)

Instructions:

In a large pot or Dutch oven over medium heat, saute the onion in olive oil until it is softened. Add the garlic and stir for one minute.

Add chili powder, salt, and pepper to taste. Stir well. Add vegetable broth or water as needed so that the mixture is moist but not too soupy.

Bring to a simmer then add black beans, canned tomatoes with green chilies, cilantro leaves (if using),

Cover and simmer for 30 minutes, stirring a few times during cooking.

Fried rice with vegetables

Ingredients:

- olive oil or vegetable broth for sauteing

- one onion, diced fine

- three cloves of garlic, minced

- about a teaspoon of ginger root, peeled and grated (or use half as much dried ground ginger)

- salt and pepper to taste (about a teaspoon of each if using dried spices; less for fresh ingredients)

- about one cup of frozen peas and carrots, thawed

- two eggs, beaten with a tablespoon or so of water to make an egg wash

For the rice: Use the amount called for in your recipe.

- soy sauce (or tamari or coconut aminos)

Instructions:

In a large skillet over medium heat, saute onion and garlic until they’re softened. Add grated ginger root, salt, and pepper to taste. Stir well then add frozen peas and carrots. Cook for a few minutes, stirring occasionally.

Add beaten eggs and stir to scramble them into the vegetables. Remove from heat when they are cooked through but still moist; set aside.

In another skillet over medium-high heat (or use the same one if it is big enough), add olive oil or vegetable broth as needed to prevent sticking.

Add brown rice recipe, stirring occasionally to keep it from burning or sticking to the bottom of the skillet.

Cook for about ten minutes until all liquid is absorbed and rice begins to turn golden brown in color.

Stir soy sauce into vegetables then mix with cooked rice. Serve immediately as a delicious side dish at dinner!

Chicken and broccoli over brown rice

Ingredients:

- olive oil or vegetable broth for sauteing

- one onion, chopped fine

- three cloves of garlic, minced (or use half as much garlic powder)

- salt and pepper to taste (about a teaspoon each if using dried spices; less for fresh ingredients)

- one broccoli crown cut into small florets (about three cups’ worth), chopped in half

- two boneless, skinless chicken breasts, diced into bite-size pieces

For the rice: Use the amount called for in your recipe.

Instructions:

In a large skillet over medium heat, saute onion in olive oil until it is softened.

Add garlic and stir for one minute.

Add salt and pepper to taste then add broccoli florets. Cook for five minutes or so stirring often; set aside when tender but still slightly crisp in texture.

In another skillet over medium-high heat (or use the same one if it is big enough), add olive oil or vegetable broth as needed to prevent sticking. Add chicken and cook until browned on all sides and cooked through.

Return broccoli to the skillet with chicken then add prepared brown rice recipe. Stir everything together well, coating the ingredients in the sauce.

Cook for a few more minutes until everything is hot and flavors have melded together. Serve immediately as a healthy and delicious dinner!

Chocolate Cake

Ingredients:

- vegetable oil for greasing pan

- one cup (two sticks) unsalted butter, softened to room temperature

- two cups granulated sugar or cane sugar (or half of each; use organic sugars if possible)

- three eggs, at room temperature preferred (see notes on egg safety below)

- one cup well-shaken buttermilk (or make your own: add one tablespoon white vinegar or lemon juice to one cup milk, stir, and let sit for five minutes)

- two teaspoons vanilla extract

- three cups all-purpose flour (or combination of whole grain flours like spelt, oat flour, and brown rice flour)

- one cup unsweetened cocoa powder (I use Valrhona)

- two teaspoons baking soda

- one teaspoon baking powder

- a scant half teaspoon salt

Optional: One to two cups of chopped nuts, chocolate chips, dried fruit, or a combination (I like ½ cup each of raisins, chopped walnuts, and chopped dark chocolate)

Instructions:

Preheat oven to 350 degrees. Grease one nine-inch round cake pan or a 13 by a nine-inch baking dish with vegetable oil spray then line the bottom of the pan with parchment paper cut into a circle.

In the bowl of your electric mixer, beat butter on medium-high speed until creamy (about two minutes). Add sugar and continue beating until light and fluffy (another three to four minutes).

Add eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed.

With the mixer on low speed, add half of the buttermilk and mix until just combined. Add vanilla extract then increase the mixer speed to medium-high and beat for about thirty seconds.

Stop the mixer and scrape down the sides of the bowl again then add flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until just combined, scraping the bowl as needed. Add remaining buttermilk and beat on medium speed for one minute; don’t over mix or you will have tough cake!

Turn off the mixer then fold in any additions like chocolate chips, chopped nuts, or dried fruit (or a combination). Pour batter into prepared pan. Bake for forty-five to fifty minutes (or until a toothpick or cake tester comes out clean when inserted into the center of the cake). Cool cake in pan on a wire rack for about fifteen minutes then carefully turn it out onto the rack to cool completely.

Notes: To make sure your eggs are at room temperature, place them in a bowl covered with hot water for at least five minutes.

To make your own buttermilk, add one tablespoon white vinegar or lemon juice to one cup milk, stir, and let sit for five minutes before using in the recipe.

For perfectly flat layers that are moist inside and out, cool the cake completely then use a serrated knife to cut horizontally into two even layers.

If you like, frost with your favorite chocolate frosting recipe. To store the cake, cover it tightly with plastic wrap or aluminum foil, at room temperature for up to four days. Enjoy!

Thanks for reading! If you enjoy this type of content, please don't hesitate to subscribe to my content feed.