Vegan Brown Rice Recipes

[VegWay Director]

15 Vegan Brown Rice Recipes
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Quick and Easy Rice Roll
Eggplant Soup with Brown Rice
Curried Basmati Rice Salad
Nutty Brown Rice Salad
Brown Rice with Apple and Walnuts
Greek Basmati Rice
Vegan Cabbage No-Rolls
Gluten Free Fried Brown Rice
Azuki Fried Rice Recipe
Southwestern Beans & Rice
Brown Rice Pilaf
Brown Rice and Chickpeas with Broccoli Rabe
Lentil and Brown Rice Casserole
Alicia Silverstone's Crispy Brown Rice Squares
Brown Basmati Pudding with Coconut, Cardamom and Ginger

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Quick and Easy Rice Roll
Serves 1 | Prep Time 0:05 | Cook Time 0:00

Ingredients
1 cup leftover, cooked organic short grain brown rice
1 sheet Eden Sushi Nori
1 teaspoon Eden Shake
1 teaspoon Eden Pickled Ginger Slices, rinsed and chopped
or Eden Pickled Daikon Radish, rinsed and sliced into thin lengthwise strips

Directions
Take a sheet of nori, and place it on a cutting board. Spread 1 cup rice, evenly, on the sheet of nori so that it covers the lower half of the sheet. Sprinkle 1 teaspoon Eden Shake over the rice. Spread 1 teaspoon chopped ginger pickles over the rice, or place a strip or two of Pickled Daikon in the center of the rice. Roll up, with your hands, forming a cylinder. Eat as you would a burrito or taco.

Nutritional Info
Per serving: 194 Calories, 3g Fat (14% calories from fat), 4g Protein, 39g Carbohydrate, 6g Fiber, 0mg Cholesterol, 169mg Sodium

http://www.edenfoods.com/recipes/view.php?recipes_id=66&eID=c1b4189ecbacb9f811d01577975d8494


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Eggplant Soup with Brown Rice

Ingredients:
2 eggplants
2 tsp. olive oil
1 green or red apple, quartered and cored
1/2 cup diced onions
3 cloves garlic, minced
2 Tbsp. curry powder
1 tsp. fennel seeds
3 tomatoes, cored and chopped
1/2 cup tomato puree
10 1/4 cups vegetable broth
1/3 cup uncooked brown rice
1/2 t salt, or more to taste
2 carrots, diced
1 stalk celery, diced
1 to 3 drops hot chili sauce or more to taste
1 red or green apple, peeled, cored, and thinly sliced
1/4 cup chopped fresh flat-leaf parsley


Instructions:
Preheat the oven to 180C/350F.

Pierce the skin of the eggplants in several places with a fork. Place in a shallow baking dish and bake, uncovered, for about 1 hour, until soft. Cool and when cool enough to handle, quarter the eggplants, scrape out the pulp, and discard the skin. Chop the pulp and set aside.

In a large pot, heat the oil over medium heat. Add the quartered apple, the onions, and garlic and cook for about 5 minutes, stirring occasionally, until softened. Stir in the curry powder and fennel seeds and cook, stirring, for 1 minute. Add the eggplant pulp, tomatoes, tomato puree, and 9 cups of the vegetable broth. Simmer, partially covered, over medium-low heat for about 45 minutes, stirring occasionally, until the flavors are well blended. Set aside to cool for about 15 minutes.

Meanwhile, in a small saucepan, combine the rice, the remaining 1 1/4 cups broth, and the salt and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for about 35 minutes, until the rice is almost tender and liquid is absorbed. Remove from the heat and let stand for 10 minutes.

In a blender or food processor, process the soup until smooth (this may have to be done in batches). Return to the pot, add the carrots, celery, and chili sauce, and simmer, uncovered, for 10 to 15 minutes, until the carrots and celery are tender. Stir in the cooked rice. Taste and adjust the seasonings if necessary. Ladle the soup into heated bowls and garnish with the apple slices and chopped parsley

http://www.razzledazzlerecipes.com/vegan-recipes/eggplant-soup.htm


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Curried Basmati Rice Salad

Ingredients:
cooked basmati rice
an English cucumber
cherry tomatoes
Trader Joe's Sun-dried Tomatoes
champagne vinegar

Tools
large bowl
measuring cup
cutting board
knife


Preparation
Measure out one cup of cooked basmati rice per serving.
Add 1/2 cup diced cucumber and 5 cherry tomatoes per serving.
Add 1 tablespoon sun-dried tomatoes for every two servings.
Add 1 tablespoon champagne vinegar for every two servings.
Toss the salad and serve alone or with another salad assortment.

http://www.chezbettay.com/pages/salads1/salads_basmati1.html


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Nutty Brown Rice Salad (vegan, gluten-free)
Highlighting garden fresh parsley, seasonal vegetables, heart healthy walnuts and whole grain brown rice, this salad is a perfect balance of taste and nutrition. And because it stores well in the fridge, double the recipe for an easy-to-pack lunch, a last minute dinner, or for a snack throughout the day.

Ingredients:
1 1/2 cups brown basmati rice
3 1/2 cups water
1 cup carrots, chopped
1/2 cup cherry or grape tomatoes, sliced
1/2 cup zucchini or summer squash, chopped
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
1/2 cup snow peas, destemmed and chopped
2 1/2 cups parsley, chopped
1/2 cup walnut pieces, toasted
2 tablespoons white wine vinegar
1/2 tablespoon walnut oil
salt and fresh ground pepper to taste

Instructions:
In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.

Meanwhile, steam vegetables for 10 minutes separately.

When rice and vegetables are finished, let rice cool to room temperature, then mix vegetables and rice together. Stir in parsley, walnuts, oil and vinegar, then season with salt and pepper to taste.

Chill at least 2 hours before serving.

http://ecoki.com/recipe-nutty-brown-rice-salad/


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Brown Rice with Apple and Walnuts
I’m making a conscious effort to include nutritious whole grains into our diet. And am looking out for some nourishing salad recipes or one pot meals that include brown rice. I’m sharing with you a lovely brown rice, apple and walnuts salad recipe, that calls for a generous dose of toasted walnuts, a hint of grated orange rind, tossed in olive oil and a big squeeze of fresh, fragrant orange juice

Ingredients:
1 Cup Brown Rice, uncooked
Water
2-3 Tbsp. Olive Oil
1/4 Tbsp. Grated Orange Zest
5 Tbsp. Orange Juice
1 tsp. Vinegar
1 Pinch of Nutmeg Powder
salt and pepper to taste
1 Apple, chopped
2 Tbsp. Raisins
2-3 Tbsp Celery, chopped (both stalks and leaves)
2 Tbsp. Toasted Walnuts, coarsley chopped

Instructions:
Cook a cup of raw brown rice and keep aside.
In a bowl, combine olive oil, grated orange zest, orange juice, vinegar, nutmeg powder, salt and pepper to taste. Mix well.
Add the cooked brown rice, plus the apple, raisins, and chopped celery .
Toss all the ingredients. Then add the chopped toasted walnuts. Enjoy.

http://www.sailusfood.com/2009/03/01/brown-rice-with-apple-and-walnuts/


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Greek Basmati Rice
This is a piquant rice dish with some traditional Greek flavors that's quite easy to prepare, since the oven does most of the work for you. Try pairing with

Lemon-Herb Tofu and a salad.

Ingredients
1 1/2 cups brown basmati rice, rinsed (see note)
3 1/4 cups water
1 cup red onion, diced
1-1 1/4 cup tomatoes, chopped, seeds removed
2 medium-large cloves garlic, minced
2 1/2 tbsp extra virgin olive oil
2 1/2 tbsp freshly squeezed lemon juice
2 tsp dried oregano
3/4 tsp sea salt
freshly ground black pepper to taste
1/2 - 3/4 cup pitted kalamata olives
1 1/2 - 2 tbsp fresh mint, chopped
1/3 - 1/2 cup fresh parsley, chopped
lemon wedges (to finish)

Directions
Preheat oven to 400°F (204°C). In a lightly oiled, deep casserole dish, combine all the ingredients except the olives, mint, and parsley and stir through to mix. Cover and bake for 60-65 minutes. Add the olives and stir through. Cover and bake for another 10-15 minutes or more, until the rice is soft and has absorbed all the water. Remove and stir in the fresh mint and parsley. Drizzle with extra olive oil and a squeeze of fresh lemon juice.

Cook's Notes:
You can use regular brown rice for this dish if you like. Brown basmati rice has a more buttery flavor, while regular brown rice is stickier.
Makes 4-6 servings, depending on accompaniments.

http://www.veganpeace.com/recipe_pages/recipes/GreekBasmatiRice.htm


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Vegan Cabbage No-Rolls

Ingredients:
3/4 cup long grain or brown rice
1 1/3 cup water
1 can diced tomatoes
1/2 head coarsely chopped cabbage
salt, pepper, dill, and cinnamon to taste

Directions:
Combine all ingredients and simmer until rice and cabbage are tender. If using brown rice, simmer rice for 15 minutes before adding other ingredients.

Serves: 4
http://recipes.epicurean.com/recipe/15981/vegan-cabbage-no-rolls.html


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Gluten Free Fried Brown Rice
(Yield: I wouldn’t count on more than two adult servings, unless you’re really good at not eating a lot!)

Ingredients:
3 Tbsp. canola oil, divided use
6 oz. tofu, diced (optional)
1/4 medium onion, sliced
1 small summer squash, diced
1 cup peas and carrots, frozen
1/2 cup corn, frozen
1 handful cilantro, minced
1/2 tsp. garlic powder
1/2 tsp. ginger
3 cup brown rice, cooked and cooled
3 Tbsp. tamari

Instructions:
1. Heat 1 1/2 Tbsp. oil in a large skillet over medium heat. [Skip to Step 2 if you're leaving the meat/tofu out]. Add the diced chicken or tofu and cook until it is browned on all sides. Remove meat/tofu to a large serving bowl and set aside.

2. Add the onion and summer squash to the skillet. Saute until the onions have started to brown. Then add the frozen peas and carrots and corn. Continue sauteing until the frozen veggies are completely thawed and hot.

3. Add the cilantro, garlic powder, and ground ginger to the veggies and cook for one additional minute. Remove the veggies to the large serving bowl.

4. Add the remaining 1 1/2 Tbsp. oil to the skillet and turn the heat up to high. Add the brown rice to the skillet and stir frequently until all of the rice is hot.

5. Add the meat/tofu and veggies back to the skillet as well as the 3 Tbsp. of tamari. Stir until everything is well combined, and then serve.

http://www.glutenfreecookingschool.com/archives/gluten-free-fried-brown-rice-recipe/


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Adzuki Fried Rice Recipe
Lovely healthy fried rice recipe – Very quick and easy!

Servings: 4+

Ingredients:
1 cup cooked adzuki beans
2 cups cooked brown rice
1/4 cup onion, diced
1/4 cup squash or pumpkin, diced
1/2 cup green onions, chopped
1 Tbsp. Sesame Oil
3 Tbsp. water
Tamari soy sauce or (better yet) Bragg's Liquid Aminos

Directions:
Saute Onions 2 minutes. Add squash and water, season with Tamari or Bragg's. Cover and reduce heat to low. Add adzuki beans and rice. sprinkle in a little more Tamari or Bragg's. Cover, steam till hot. Add Green Onions and cook 2 minutes, stirring. Add Sesame seeds and toasted Nori if desired.

http://www.diet-recipes.buddyslim.com/azuki-fried-rice/


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Southwestern Beans & Rice
Brought To Your Kitchen From SparkPeople Member: LBBROCK195
This is one of my favorites because it is easy, fast and simple and versatile. If you like brown rice, I recommend using it in this and all recipes. It takes a

bit longer to cook but is worth the wait, for both nutrition and taste."
Makes about 6-8 servings

Ingredients:
2 Cups Cooked Brown Rice
1- 15 ounce can Black Beans, Drained (Pinto or Kidney beans are good hrere too)
1- 16 ounce jar Salsa of your choice
1- 15 ounce can whole kernel Corn, drained

Directions:
Heat the 1st four ingredients in a skilet.
Eat either with chips or in a corn or flour tortilla.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=252


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Brown Rice Pilaf
Sue and I were curious as to where rice pilaf originated, and a quick Web search revealed a long, complex history for this dish. (The short answer: the Middle East and Central and South Asia.) Prepare our brown rice pilaf with pine nuts (and a creamy sauce) and think about how many people before you have enjoyed a similar dish throughout history.

Ingredients:
2 Tbsp. olive oil
1/2 cup onion, chopped fine
1/2 tsp. garlic, minced
1 cup brown rice
1 14-oz. can vegetable broth plus water to equal 2 cups
1/4 cup white wine
1 cup chopped mushrooms
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 cup pine nuts, toasted

Instructions:
In a small skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, until onion is golden (about 5 minutes). Add rice and sautè for 1 minute.

Add broth, water, wine, mushrooms, thyme, and salt. Simmer until rice is tender and most of the liquid is absorbed (about 50-55 minutes). Check rice occasionally and add water if necessary.

Let stand for 5 minutes. Mix in pine nuts immediately before serving.

http://www.ethnicvegan.com/brown_rice_pilaf.html


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Brown Rice and Chickpeas with Broccoli Rabe
submitted on 02/28/2004 by Rebecca from NC.
"This nourishing and wholesome recipe makes a great one-dish meal that you can put together in minutes when you start with cooked rice and canned chick peas. Brocooli rabe, also called rapini, looks sort of like "skinny" brocooli, with long slender stems, tiny buds, and leaves. It has a pleasant, slightly bitter flavor and is available in well-stocked supermarkets."

Ingredients:
2 bunches brocooli rabe, stems trimmed
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups cooked or warmed
1-15 oz. can chick peas, drained and rinsed
3 cups cold cooked brown rice, broken up into small pieces.
Salt and freshly ground black pepper

Directions:
1. Cook the broccoli rabe in a pot of boiling, salted water until tender, about 5 minutes. Drain and coarsly chop. Set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the broccoli rabe and cook for 2 minutes, stirring to combine. Stir in the chick peas, rice and salt and pepper to taste. Cook, stirring, until heated through, about 10 minutes. Serve hot.

http://www.barlowsrecipes.com/Brown_Rice_and_Chickpeas_with_Broccoli_Rabe_Recipe.html


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Lentil and Brown Rice Casserole
Very tangy and savory, not at all like those bland lentil and rice casseroles you may have had in the past.

Ingredients:
1/2 cup dry red or white wine (or lemon juice)
1 1/2 cups water or veggie stock
1/2 cup dried lentils
1/2 cup uncooked brown rice
1 cup mashed tomatoes
1 medium onion, minced
2 cloves garlic, minced
1/4 tsp dried thyme
1 bay leaf
sea salt and ground pepper to taste
1/4 tsp dried basil
1/2 cup shredded non-dairy cheese (casein and whey free!), or crumbled tofu (optional)

Instructions:
In a 6 cup casserole dish, combine all ingredients but the cheese or tofu. Mix thoroughly, and cover with a tight-fitting lid or foil.

Bake in a 350 F oven for 1 1/2 hours, or until lentils are tender and liquid is absorbed, stirring 2 or 3 times during baking.

Remove the lid, remove the bay leaf, and top with the shredded cheese or crumbled tofu. Return to the oven for 5 minutes, or until cheese melts or tofu is hot.

Serves 4

http://veganmania.com/recipes/index.php/main-dishes/beans-and-legumes/lentil-and-brown-rice-casserole/


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Alicia Silverstone's Crispy Brown Rice Squares
By: Alicia Silverstone

48 Servings - Prep 10 min (plus cooling) - Cook 5 min

Ingredients:
1 3/4 cups brown rice syrup (available at health food stores)
Pinch sea salt
3/4 cup natural peanut butter or almond butter
7 cups whole grain brown crisped rice cereal
1/2 cup carob chips (optional)
Vegetable oil, for greasing

Directions:

In a small saucepan, heat the rice syrup and sea salt over low heat until liquefied. Add the peanut butter and cook, stirring, until well combined and heated through but not boiling, about 5 minutes.

Pour the cereal into a large bowl. Using a rubber spatula, stir the peanut butter mixture and carob chips, if using, into the cereal.

Lightly oil a 9-by-13-inch baking dish. Transfer the crispy rice mixture to the baking dish, pressing into an even layer. Let cool for 1 hour before cutting into squares.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Alicia-Silverstone-s-Crispy-Brown-Rice-Squares


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Brown Basmati Pudding with Coconut, Cardamom and Ginger
(from ReBar Modern Food Cook Book)

Although I followed the recipe fairly closely, I did substitute ground spices for the cardamom and cinnamon, because I like my spices cooked right into my pudding. I used 1/8-1/4 tsp. cardamom and about 2 tsp. cinnamon.

Ingredients:
1 cup (240 ml.) brown basmati rice
2 cups (480 ml.) water
1 cup (240 ml.) soy or rice milk (I used rice)
1/2 tsp. salt
1-inch piece of ginger, peeled and thinly sliced
6 cardamom pods, crushed
3-inch long cinnamon stick
2 oz. (60 g.) brown sugar (I used maple syrup)
1 can coconut milk

Directions:
Rinse the basmati and place in a heavy-bottomed pot. Add water, rice milk, salt, ginger, cardamom and cinnamon. Bring to a boil; reduce heat to low and cover, then simmer for 45 minutes.

Stir in the sweetener and coconut milk and continue to simmer the rice without a lid over low heat. Cook until the liquid evaporates and the pudding thickens (about 30 minutes). Remove the ginger slices, cardamom pods and cinnamon stick. Serve hot, warm, or at room temperature.

The pudding thickens up even more as it cools, so you can stop cooking just before you think it’s thick enough.

http://www.dietdessertndogs.com/2008/02/01/comfort-from-the-cold-spiced-brown-basmati-rice-pudding/

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