Making Brown Rice Tasty & Interesting

Ingredients

• 1 cup Texmati brown rice

• 2 teaspoons kosher salt, divided

• 1/4 cup Champagne or rice wine vinegar

• 2 teaspoons sugar

• 1 tablespoon good olive oil

• Freshly ground black pepper

• 1 pound ripe tomatoes, large-diced

• 1 cup packed basil leaves (1 large bunch), chopped

Ingredients

• 2 tablespoons vegetable oil, divided

• 8 ounces skinless, boneless chicken breast, cut into strips

• 1/2 red bell pepper, chopped

• 1/2 cup green onion, chopped

• 4 cloves garlic, minced

• 3 cups cooked brown rice

• 2 tablespoons light soy sauce

• 1 tablespoon rice vinegar

• 1 cup frozen peas, thawed

Ingredients

• 3/4 cup medium-grain brown rice

• 1 1/2 cups water

• 4 teaspoons extra-virgin olive oil, divided

• 6 medium shallots, chopped

• 2 medium carrots, shredded using the large holes of a box grater

• 1/2 cup toasted pecans, (see Tip)

• 3 ounces goat cheese

• 1 large egg white

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground pepper

Ingredients

• 5 1/2 cups chicken broth

• 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)

• 4 cups spinach (about 1/2 pound), trimmed and washed

• 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided

• Freshly ground pepper

• 3 large eggs, beaten well

Ingredients

• 1 1/2 cups water

• 1/2 cup long-grain brown rice

• 1/8 teaspoon saffron threads, crushed

• 2 garlic cloves, minced

• 1/4 cup fresh chopped flat-leaf parsley

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 (14.5-ounce) can diced tomatoes, drained

• 10 piquillo peppers (about 1 [7.76-ounce] jar)

• Cooking spray

• 1/4 cup (1 ounce) shredded Manchego cheese

• Flat-leaf parsley sprigs (optional)