Recipes for Brown Rice

Ingredients

• 2 cups expired brown rice (cooked)
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add diced onion and minced garlic to the skillet and sauté until fragrant.
3. Add mixed vegetables to the skillet and cook until tender.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
5. Add the cooked brown rice to the skillet and mix well with the vegetables and eggs.
6. Pour soy sauce and sesame oil over the rice mixture, and season with salt and pepper to taste. Stir until everything is well combined and heated through.
7. Serve hot and enjoy!

Ingredients

• 2 bell peppers
• 1 cup slightly expired brown rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup diced zucchini
• 1/4 cup corn kernels
• 1/4 cup black beans
• 1/4 cup shredded cheese
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix together the brown rice, diced onion, diced tomatoes, diced zucchini, corn kernels, black beans, shredded cheese, cumin, paprika, salt, and pepper.
4. Stuff the bell peppers with the mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the bell peppers are tender and the filling is heated through.
7. Serve hot and enjoy!

Ingredients

• 2 cups expired brown rice (cooked)
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked brown rice, diced cucumber, diced bell pepper, sliced red onion, halved cherry tomatoes, chopped parsley, and chopped mint.
2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the rice mixture and toss until well-coated.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve chilled and enjoy!