34+ Delicious and Nourishing Gluten-Free Brown Rice Recipes for Every Taste

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Are you looking to add some healthy, gluten-free options to your meal plan?

Brown rice is an excellent base for a wide range of gluten-free recipes.

Packed with fiber, vitamins, and minerals, it’s the perfect ingredient to help you create nutritious and satisfying meals.

Whether you’re preparing a wholesome breakfast, a savory lunch, or a comforting dinner, brown rice can take center stage in countless dishes.

In this blog, we’ve curated a list of over 34 gluten-free brown rice recipes that are not only delicious but also packed with nutrients.

From creative grain bowls to hearty soups, fresh salads, and satisfying stir-fries, these recipes will inspire you to get the most out of this versatile grain.

Plus, they’re easy to make, making them ideal for anyone, whether you’re cooking for one or preparing a meal for the whole family.

Let’s dive into these healthy and tasty gluten-free brown rice recipes that you’ll want to make again and again.

34+ Delicious and Nourishing Gluten-Free Brown Rice Recipes for Every Taste

With these 34+ gluten-free brown rice recipes, you can transform a simple pantry staple into a variety of exciting, flavor-packed dishes.

Whether you’re looking for comfort food, quick weeknight dinners, or meal prep ideas, brown rice is your perfect foundation for a well-balanced, gluten-free meal.

The best part? Each of these recipes is adaptable, so you can personalize them based on your preferences and what’s available in your kitchen.

Not only will these recipes satisfy your taste buds, but they will also provide your body with the nutrients it needs to stay energized and healthy.

So, what are you waiting for? Start exploring these delicious recipes today and discover how easy it is to incorporate more gluten-free brown rice into your diet!

Brown Rice & Veggie Stir-Fry

Brown rice and veggie stir-fry is a quick, healthy, and delicious meal perfect for busy days.

Packed with fiber, vitamins, and minerals, this gluten-free dish combines the nutty flavor of brown rice with colorful vegetables and a savory sauce.

Whether you’re looking for a nutritious lunch or a satisfying dinner, this stir-fry is a great option for anyone following a gluten-free diet.

Ingredients:

2 cups cooked brown rice
1 tablespoon olive oil
1 cup bell peppers, sliced
1 cup broccoli florets
½ cup carrots, julienned
½ cup snap peas
2 cloves garlic, minced
1 tablespoon gluten-free soy sauce or tamari
1 teaspoon sesame oil
½ teaspoon ground ginger
¼ teaspoon red pepper flakes (optional)
2 tablespoons chopped green onions
1 tablespoon sesame seeds (optional)

Instructions:

Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for about 5 minutes until the vegetables are slightly tender but still crisp.
Stir in the cooked brown rice, gluten-free soy sauce, sesame oil, ground ginger, and red pepper flakes. Mix well to combine.
Cook for another 3-4 minutes, stirring frequently, until everything is heated through.
Garnish with chopped green onions and sesame seeds before serving.

This brown rice and veggie stir-fry is a wholesome, flavorful dish that is easy to prepare and full of nutrition.

It makes a perfect meal prep option and can be customized with your favorite vegetables or protein sources like tofu or chicken.

Creamy Brown Rice & Mushroom Risotto

This gluten-free brown rice and mushroom risotto offers the comforting richness of traditional risotto without using wheat-based ingredients.

The earthy flavor of mushrooms combined with a creamy texture makes it a fantastic side dish or main course.

Plus, brown rice adds extra fiber and nutrients, making it a healthier alternative to white rice risotto.

Ingredients:

1 cup brown rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups mushrooms, sliced
½ teaspoon salt
¼ teaspoon black pepper
4 cups vegetable broth (or more as needed)
½ cup unsweetened almond milk (or dairy-free alternative)
¼ cup nutritional yeast (or grated Parmesan if not dairy-free)
1 tablespoon fresh parsley, chopped

Instructions:

In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
Add sliced mushrooms, salt, and pepper. Cook until mushrooms release their moisture and become tender.
Stir in the brown rice and toast for 1-2 minutes, coating it with the mushroom mixture.
Add 1 cup of vegetable broth and let it simmer, stirring occasionally. Once absorbed, add another cup of broth. Repeat this process until the rice is tender and creamy (about 30-40 minutes).
Stir in the almond milk and nutritional yeast, cooking for another 2-3 minutes until well combined.
Garnish with fresh parsley before serving.

This creamy brown rice risotto is a delicious, gluten-free take on an Italian classic. The slow-cooked method allows the rice to absorb rich flavors, making each bite satisfying and full of depth.

Serve it with a side salad or roasted vegetables for a complete meal.

Spiced Brown Rice Pudding

Brown rice pudding is a naturally gluten-free dessert that’s both nutritious and satisfying.

This spiced version incorporates cinnamon, nutmeg, and a hint of vanilla to create a comforting treat that’s perfect for breakfast or an after-dinner indulgence.

With its creamy texture and warm flavors, this pudding is a delightful way to enjoy brown rice in a sweet form.

Ingredients:

1 cup cooked brown rice
1 ½ cups almond milk (or coconut milk)
2 tablespoons maple syrup (or honey)
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
¼ cup raisins (optional)
¼ teaspoon salt
½ tablespoon chia seeds (optional for thickening)
Chopped nuts or fresh fruit for topping

Instructions:

In a saucepan over medium heat, combine cooked brown rice, almond milk, and maple syrup. Stir well.
Add cinnamon, nutmeg, vanilla extract, raisins, and salt. Mix thoroughly.
Let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens.
If desired, add chia seeds to thicken the pudding further and cook for another 5 minutes.
Serve warm or chilled, topped with chopped nuts or fresh fruit.

This spiced brown rice pudding is a wholesome and comforting dessert that can also double as a healthy breakfast.

It’s naturally sweetened and filled with warm spices, making it a perfect gluten-free alternative to traditional rice pudding.

Enjoy it with a drizzle of extra maple syrup for a touch of added sweetness!

Garlic Lemon Brown Rice with Roasted Chickpeas

This garlic lemon brown rice with roasted chickpeas is a hearty, gluten-free meal that’s packed with protein and flavor.

The tangy lemon, savory garlic, and crispy chickpeas create a satisfying dish that can be served as a side or a main course.

It’s perfect for those looking for a nutrient-dense, plant-based meal that’s both easy to make and incredibly tasty.

Ingredients:

1 cup cooked brown rice
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 tablespoons crumbled feta cheese (optional)

Instructions:

Preheat the oven to 400°F (200°C).
Pat chickpeas dry with a paper towel. Toss them with olive oil, garlic powder, paprika, salt, and black pepper.
Spread chickpeas on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
In a pan over medium heat, sauté minced garlic until fragrant.
Add cooked brown rice, lemon juice, lemon zest, and mix well.
Stir in roasted chickpeas and cook for another 2 minutes.
Remove from heat and garnish with fresh parsley and feta cheese (if using).

This garlic lemon brown rice dish is light yet filling, making it a fantastic meal for any time of the day.

The roasted chickpeas add a delightful crunch, while the bright lemony flavors elevate the taste, making it a perfect go-to for a healthy, gluten-free meal.

Coconut Curry Brown Rice

Coconut curry brown rice is a fragrant and creamy dish infused with warm spices and rich coconut flavor.

This gluten-free recipe is ideal for anyone who loves a comforting yet nutritious meal. It pairs perfectly with grilled tofu, vegetables, or even as a side dish to your favorite curry.

Ingredients:

1 cup cooked brown rice
1 tablespoon coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon salt
1 cup coconut milk
½ cup diced tomatoes
¼ cup chopped cilantro
1 tablespoon lime juice

Instructions:

Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until soft.
Stir in garlic, ginger, curry powder, turmeric, cumin, and salt. Cook for 1 minute until fragrant.
Add diced tomatoes and cook for another 2 minutes.
Pour in the coconut milk and bring to a gentle simmer.
Stir in the cooked brown rice and mix well, letting it absorb the flavors for 5 minutes.
Remove from heat and add lime juice and chopped cilantro.

This coconut curry brown rice is a comforting, creamy, and flavorful dish that’s perfect for meal prep.

The blend of spices and coconut milk creates a delicious balance of richness and warmth, making it a must-try for gluten-free food lovers.

Brown Rice & Avocado Sushi Rolls

Homemade brown rice and avocado sushi rolls are a fun, healthy, and gluten-free way to enjoy sushi at home.

Brown rice provides extra fiber and nutrients, while fresh avocado adds a creamy texture. These rolls are simple to make and perfect for a light meal or snack.

Ingredients:

2 cups cooked brown rice
2 tablespoons rice vinegar
1 teaspoon honey (or maple syrup for vegan option)
4 nori seaweed sheets
1 ripe avocado, sliced
½ cup cucumber, julienned
½ cup carrots, julienned
1 teaspoon sesame seeds (optional)
Gluten-free soy sauce for dipping

Instructions:

In a bowl, mix cooked brown rice with rice vinegar and honey. Let it cool.
Place a nori sheet on a bamboo sushi mat. Spread a thin layer of brown rice evenly over the nori, leaving about 1 inch uncovered at the top edge.
Arrange avocado slices, cucumber, and carrots in a line along the bottom third of the rice.
Roll the sushi tightly using the mat, pressing gently as you go. Seal the edge with a bit of water.
Slice into bite-sized pieces with a sharp knife and sprinkle with sesame seeds.
Serve with gluten-free soy sauce.

These brown rice and avocado sushi rolls are a nutritious, homemade alternative to restaurant sushi.

They are naturally gluten-free, full of fresh ingredients, and can be customized with other fillings like smoked salmon or tofu. Enjoy them as a light, refreshing meal!

Spicy Brown Rice & Black Bean Salad

This spicy brown rice and black bean salad is a vibrant and refreshing dish that’s perfect for a light lunch or dinner.

Packed with protein, fiber, and bold flavors, the combination of black beans, brown rice, and zesty seasonings creates a hearty yet healthy meal. It’s gluten-free, satisfying, and ideal for meal prep or a picnic.

Ingredients:

1 cup cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 small red bell pepper, diced
½ cup red onion, finely chopped
1 jalapeño, seeds removed and minced
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado, sliced (optional)

Instructions:

In a large bowl, combine cooked brown rice, black beans, corn, red bell pepper, red onion, and jalapeño.
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and pepper.
Pour the dressing over the rice mixture and toss to combine.
Garnish with fresh cilantro and avocado slices before serving.

This spicy brown rice and black bean salad is a flavorful, gluten-free dish that’s both satisfying and healthy.

The spicy kick from the jalapeño, along with the fresh cilantro and lime, adds a refreshing contrast to the earthy brown rice and hearty black beans.

It’s a great dish for meal prepping, as it keeps well in the fridge for a few days.

Brown Rice and Tofu Stir-Fry with Peanut Sauce

This brown rice and tofu stir-fry with peanut sauce is a delicious, protein-packed meal that’s naturally gluten-free.

The crispy tofu, combined with the nutty peanut sauce, creates a savory and satisfying dish. It’s perfect for those who want to enjoy a hearty, plant-based meal with plenty of flavors.

Ingredients:

1 cup cooked brown rice
1 block firm tofu, drained and cubed
2 tablespoons olive oil
1 red bell pepper, sliced
1 cup broccoli florets
½ cup carrots, julienned
2 tablespoons tamari (gluten-free soy sauce)
2 tablespoons peanut butter
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame seeds (optional)
2 tablespoons chopped green onions

Instructions:

In a large pan, heat olive oil over medium heat. Add the tofu cubes and sauté until golden brown and crispy, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add red bell pepper, broccoli, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together tamari, peanut butter, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
Add the cooked brown rice to the pan with the vegetables and pour the peanut sauce over the top. Stir to combine.
Add the crispy tofu back to the pan and toss everything together.
Garnish with sesame seeds and chopped green onions before serving.

This brown rice and tofu stir-fry with peanut sauce is a satisfying, gluten-free dish that combines crispy tofu and vibrant vegetables with a creamy peanut sauce.

It’s a great choice for anyone following a gluten-free or plant-based diet and can be customized with your favorite veggies or protein sources.

Brown Rice and Sweet Potato Bowl

This brown rice and sweet potato bowl is a wholesome, nutritious meal packed with complex carbs, fiber, and vitamins.

Roasted sweet potatoes add natural sweetness, while brown rice provides a hearty base. Topped with a creamy tahini dressing, it’s a filling and satisfying meal that’s naturally gluten-free.

Ingredients:

1 cup cooked brown rice
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup kale or spinach, chopped
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon maple syrup
1 tablespoon pumpkin seeds or sunflower seeds (optional)

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
In a small bowl, whisk together tahini, lemon juice, water, and maple syrup to make the dressing. Add more water if needed to reach your desired consistency.
To assemble the bowls, divide the cooked brown rice into bowls and top with roasted sweet potatoes and chopped kale or spinach.
Drizzle the tahini dressing over the top and sprinkle with pumpkin or sunflower seeds.

This brown rice and sweet potato bowl is an easy-to-make, gluten-free meal that’s packed with flavor and nutrients.

The roasted sweet potatoes add sweetness and depth, while the tahini dressing provides a creamy finish. It’s a perfect option for a nourishing lunch or dinner.

Brown Rice & Vegetable Soup

This brown rice and vegetable soup is a comforting, hearty, and gluten-free option for chilly days. It’s packed with nourishing vegetables, fiber-rich brown rice, and flavorful broth.

This soup is a great way to enjoy a wholesome, filling meal that’s easy to prepare and perfect for meal prep or leftovers.

Ingredients:

1 cup cooked brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
1 cup spinach or kale, chopped

Instructions:

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
Add diced carrots, celery, and zucchini. Cook for another 3-4 minutes.
Stir in the diced tomatoes, vegetable broth, thyme, basil, and bay leaf. Bring the mixture to a boil.
Reduce heat to low and simmer for 20 minutes, allowing the vegetables to soften.
Add cooked brown rice and spinach (or kale) to the soup. Simmer for an additional 5-10 minutes until everything is heated through.
Season with salt and pepper to taste, and remove the bay leaf before serving.

This brown rice and vegetable soup is a warming, gluten-free meal filled with fresh vegetables and hearty rice. It’s perfect for a light lunch or as a side dish.

The brown rice makes it filling, while the herbs and broth add a rich depth of flavor. It’s a great option for meal prep and can be easily adjusted based on the vegetables you have on hand.

Lemon Basil Brown Rice Risotto

This lemon basil brown rice risotto is a vibrant, gluten-free take on a classic Italian dish.

With a fresh citrus flavor from the lemon and a fragrant herbal touch from the basil, this risotto is creamy and comforting while remaining light.

The brown rice adds a nutty texture, making this dish both flavorful and nutritious.

Ingredients:

1 cup cooked brown rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup fresh basil leaves, chopped
¼ cup nutritional yeast (or grated Parmesan if not dairy-free)
Salt and pepper to taste

Instructions:

Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, and sauté until softened.
Stir in the cooked brown rice and toast for 1-2 minutes to enhance the flavor.
Add vegetable broth, lemon juice, and lemon zest, and simmer for 5-7 minutes, stirring occasionally.
Once the liquid is mostly absorbed and the rice is tender, remove from heat.
Stir in fresh basil and nutritional yeast, and season with salt and pepper.
Serve warm, garnished with additional basil or lemon zest if desired.

This lemon basil brown rice risotto is a refreshing twist on the traditional risotto. The bright flavors of lemon and basil make it a perfect dish for spring or summer.

The brown rice provides a heartier texture compared to white rice, making it both satisfying and full of nutrients. It’s a light yet indulgent gluten-free meal.

Brown Rice and Avocado Buddha Bowl

This brown rice and avocado Buddha bowl is a wholesome, gluten-free meal that’s as nutritious as it is beautiful.

The creamy avocado pairs perfectly with the hearty brown rice, while fresh veggies, crunchy seeds, and a tangy dressing elevate the dish. It’s perfect for a balanced meal that’s full of flavor and texture.

Ingredients:

1 cup cooked brown rice
1 ripe avocado, sliced
1 small cucumber, sliced
1 medium carrot, julienned
1 cup cherry tomatoes, halved
1 tablespoon sesame seeds
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon tamari (gluten-free soy sauce)
1 teaspoon maple syrup
1 tablespoon water (to thin the dressing)

Instructions:

In a bowl, arrange the cooked brown rice as the base.
Top the rice with sliced avocado, cucumber, carrot, and cherry tomatoes.
Sprinkle sesame seeds over the top for added crunch.
In a small bowl, whisk together tahini, lemon juice, tamari, maple syrup, and water until smooth.
Drizzle the dressing over the bowl and serve immediately.

This brown rice and avocado Buddha bowl is a nutritious, gluten-free dish that’s both filling and vibrant.

The creamy avocado adds richness, while the crunchy veggies and sesame seeds provide texture.

The tangy tahini dressing ties everything together, making it a satisfying meal that can be customized with your favorite toppings.

Sweet and Sour Brown Rice Stir-Fry

This sweet and sour brown rice stir-fry is a flavorful, gluten-free dish that combines tangy, sweet, and savory elements.

The brown rice adds a hearty base while the sweet and sour sauce brings a delightful kick.

It’s perfect for a quick weeknight dinner, offering a healthy alternative to traditional stir-fries while maintaining bold flavors.

Ingredients:

1 cup cooked brown rice
1 tablespoon sesame oil
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
1 small onion, chopped
1/3 cup pineapple chunks (fresh or canned)
2 tablespoons gluten-free soy sauce (tamari)
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated ginger
1 teaspoon garlic powder
1 tablespoon cornstarch (optional for thickening)
1 tablespoon water (if using cornstarch)
2 tablespoons chopped green onions for garnish

Instructions:

In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, and garlic powder. If you want a thicker sauce, mix the cornstarch with water in a separate bowl.
Heat sesame oil in a large pan over medium heat. Add the onion, bell pepper, broccoli, and carrot. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Add the pineapple chunks to the pan and cook for an additional 2-3 minutes.
Pour the sweet and sour sauce over the vegetables, stirring to coat. If using cornstarch, add the cornstarch-water mixture to the pan and stir until the sauce thickens.
Stir in the cooked brown rice and toss everything together until well combined and heated through.
Garnish with chopped green onions and serve immediately.

This sweet and sour brown rice stir-fry is a perfect balance of sweetness, acidity, and savory flavors.

The combination of colorful vegetables and tangy pineapple makes it a delightful, gluten-free dish that will satisfy your cravings for Asian-inspired cuisine.

Brown Rice and Roasted Beet Salad with Balsamic Vinaigrette

This brown rice and roasted beet salad is a vibrant, gluten-free dish that’s perfect for lunch or as a side for dinner.

Roasted beets add natural sweetness, while the nutty brown rice and tangy balsamic vinaigrette create a delicious and well-rounded salad. It’s a nutritious, fiber-packed meal that’s sure to please.

Ingredients:

1 cup cooked brown rice
2 medium beets, peeled and cubed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon olive oil (for dressing)
1/4 cup crumbled feta cheese (optional)
2 tablespoons chopped walnuts or pecans (optional)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes, or until the beets are tender, stirring once or twice during the process.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and 1 tablespoon olive oil to make the dressing. Season with salt and pepper to taste.
In a large bowl, combine the cooked brown rice with the roasted beets.
Drizzle the balsamic vinaigrette over the rice and beets, tossing gently to combine.
Garnish with crumbled feta cheese, chopped walnuts or pecans, and fresh parsley.

This brown rice and roasted beet salad is a colorful, nutrient-dense dish that combines earthy, sweet flavors with a tangy dressing. It’s perfect for a light lunch or as a side dish to a larger meal.

The addition of walnuts or pecans gives it an extra crunch, making it both satisfying and delicious.

Brown Rice & Chickpea Tacos

These brown rice and chickpea tacos are a gluten-free, plant-based meal bursting with flavor.

With spiced chickpeas and a fresh topping of veggies, this dish is an easy and healthy way to enjoy tacos.

The brown rice provides a hearty base, while the crispy chickpeas add protein and texture, making it a satisfying and nutritious taco option.

Ingredients:

1 cup cooked brown rice
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
8 small gluten-free corn tortillas
1 cup shredded lettuce
½ cup diced tomatoes
¼ cup red onion, thinly sliced
1 avocado, sliced
Fresh cilantro for garnish
Lime wedges for serving

Instructions:

Heat olive oil in a pan over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until the chickpeas are crispy.
Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the chickpeas, stirring to coat. Cook for another 2-3 minutes to let the spices bloom.
Warm the corn tortillas in a dry pan or microwave until soft.
To assemble the tacos, spread a spoonful of cooked brown rice onto each tortilla. Top with the spiced chickpeas, shredded lettuce, diced tomatoes, red onion, avocado slices, and fresh cilantro.
Serve with lime wedges for a fresh burst of citrus.

These brown rice and chickpea tacos are a flavorful, gluten-free option that’s full of plant-based protein and fiber.

They’re quick to prepare, customizable with your favorite toppings, and make for a satisfying, healthy meal. Enjoy them with a side of salsa or guacamole for extra flavor!

Brown Rice and Spinach Stuffed Bell Peppers

These brown rice and spinach stuffed bell peppers are a nutritious and hearty gluten-free dish, perfect for a satisfying meal.

The brown rice offers fiber and texture, while the spinach adds a burst of color and nutrients.

The dish is baked to perfection, with a touch of cheese (optional) and a savory filling that will leave you feeling full and content.

Ingredients:

4 large bell peppers (any color)
1 cup cooked brown rice
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese (optional)
1/4 cup grated Parmesan cheese (optional)
1/4 cup marinara sauce (optional)

Instructions:

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a pan, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
Add the chopped spinach to the pan and cook until wilted. Stir in the cooked brown rice, oregano, salt, and pepper, and cook for another 2-3 minutes to combine.
Stuff each bell pepper with the rice and spinach mixture, pressing it down gently.
If using, top with shredded mozzarella and Parmesan cheese.
Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
If desired, top with a spoonful of marinara sauce before serving.

These stuffed bell peppers are a wonderful, filling gluten-free meal that combines the goodness of brown rice, spinach, and savory seasonings.

The option to add cheese makes them extra comforting, while the bell peppers add a healthy, low-calorie base.

This dish is ideal for meal prep and can be enjoyed as a main course or served as a side.

Brown Rice & Avocado Wraps with Cilantro Lime Dressing

These brown rice and avocado wraps with cilantro lime dressing are a light, gluten-free meal that’s perfect for a quick lunch or dinner.

The creamy avocado pairs beautifully with the nutty brown rice and fresh veggies, and the tangy cilantro lime dressing ties everything together for a refreshing bite.

These wraps are easy to assemble and full of vibrant flavors.

Ingredients:

1 cup cooked brown rice
4 large gluten-free wraps or tortillas
1 ripe avocado, sliced
1 cup shredded lettuce
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/4 cup chopped cilantro
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey (optional)
Salt and pepper to taste

Instructions:

In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, honey (if using), chopped cilantro, salt, and pepper to make the cilantro lime dressing.
Lay the gluten-free wraps on a flat surface.
In the center of each wrap, layer the cooked brown rice, sliced avocado, shredded lettuce, shredded carrots, and red onion.
Drizzle the cilantro lime dressing over the filling.
Carefully fold in the sides of the wrap and then roll it up tightly.
Slice the wraps in half and serve immediately.

These brown rice and avocado wraps are a simple, healthy gluten-free meal packed with fresh ingredients and a zesty cilantro lime dressing.

They’re light yet satisfying and can be customized with other veggies or protein, making them a versatile option for lunch or dinner.

Brown Rice & Lentil Patties

These brown rice and lentil patties are a delicious, gluten-free alternative to traditional burgers.

Packed with plant-based protein and fiber, they are crispy on the outside and tender on the inside.

These patties can be enjoyed as a main dish with a side salad or served in a gluten-free bun with your favorite toppings.

Ingredients:

1 cup cooked brown rice
1 cup cooked lentils (green or brown)
1/2 cup breadcrumbs (gluten-free)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon ground flaxseed (optional)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)

Instructions:

In a large bowl, mash the cooked lentils with a fork or potato masher until mostly smooth, leaving a few whole lentils for texture.
Add the cooked brown rice, breadcrumbs, onion, garlic, ground flaxseed (if using), cumin, paprika, salt, and pepper. Mix well to combine.
Shape the mixture into small patties, about 3 inches in diameter.
Heat olive oil in a large pan over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
Remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

These brown rice and lentil patties are a flavorful and satisfying gluten-free option that’s packed with protein.

Whether you serve them in a bun with lettuce, tomato, and a drizzle of your favorite sauce or enjoy them on their own with a side of veggies, they make a versatile and healthy meal.

Brown Rice and Mushroom Stroganoff

This brown rice and mushroom stroganoff is a rich and creamy gluten-free dish that combines earthy mushrooms with a savory sauce.

The brown rice serves as a hearty base, while the creamy sauce, made from coconut milk or dairy-free sour cream, gives it a velvety texture.

It’s a perfect comfort food option for dinner that’s both satisfying and gluten-free.

Ingredients:

1 cup cooked brown rice
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups mushrooms, sliced (button or cremini work well)
1 teaspoon dried thyme
1 teaspoon paprika
1 cup vegetable broth
1/2 cup coconut milk (or dairy-free sour cream)
1 tablespoon gluten-free soy sauce (tamari)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pan over medium heat. Add chopped onion and garlic, and sauté until softened, about 4 minutes.
Add the sliced mushrooms, thyme, and paprika, and cook for about 8 minutes until the mushrooms are tender and have released their moisture.
Pour in the vegetable broth and bring to a simmer, allowing it to reduce slightly for 3-5 minutes.
Stir in the coconut milk (or dairy-free sour cream), tamari, salt, and pepper, and let it simmer for an additional 5 minutes until the sauce thickens.
Serve the mushroom stroganoff over the cooked brown rice and garnish with fresh parsley.

This brown rice and mushroom stroganoff is a creamy, gluten-free alternative to the classic beef stroganoff.

The mushrooms add a deep umami flavor, and the coconut milk gives the sauce a silky smooth texture. It’s the perfect dish for cozy nights when you want something comforting and filling.

Brown Rice and Roasted Sweet Potato Salad

This brown rice and roasted sweet potato salad is a nutritious, gluten-free meal that combines the earthiness of brown rice with the sweetness of roasted sweet potatoes.

The addition of kale, cranberries, and a tangy balsamic vinaigrette makes it a well-balanced, flavorful dish. It’s perfect as a standalone meal or as a side to a larger spread.

Ingredients:

1 cup cooked brown rice
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup kale, chopped
1/4 cup dried cranberries
1/4 cup pumpkin seeds (or nuts of choice)
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon olive oil

Instructions:

Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they’re golden and tender.
In a large bowl, combine the cooked brown rice, roasted sweet potatoes, chopped kale, dried cranberries, and pumpkin seeds.
In a small bowl, whisk together the balsamic vinegar, maple syrup, and 1 tablespoon olive oil to make the dressing.
Drizzle the dressing over the salad and toss everything together to combine.
Serve immediately or chill in the refrigerator for a refreshing cold salad.

This brown rice and roasted sweet potato salad is a colorful and flavorful gluten-free meal.

The combination of roasted sweet potatoes, earthy rice, and sweet cranberries makes it a wholesome, filling dish.

It’s an excellent option for meal prep and can be served warm or cold, making it versatile for any occasion.

Brown Rice Pudding with Cinnamon and Raisins

This brown rice pudding with cinnamon and raisins is a comforting and gluten-free dessert that’s perfect for any time of day.

The brown rice adds a chewy texture to the creamy pudding, while the cinnamon and raisins give it a warm, spiced flavor. This dessert is naturally sweetened and makes for a delicious, satisfying treat.

Ingredients:

1 cup cooked brown rice
2 cups almond milk (or other milk of choice)
1/4 cup maple syrup
1/4 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon chia seeds (optional, for extra texture)

Instructions:

In a medium saucepan, combine the cooked brown rice, almond milk, maple syrup, raisins, cinnamon, vanilla extract, and salt.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Let the pudding simmer for about 15-20 minutes, or until it thickens and the rice absorbs most of the liquid, stirring frequently to prevent burning.
If desired, stir in chia seeds for extra texture and nutritional value.
Remove from heat and allow it to cool slightly before serving. You can also refrigerate it for a cold dessert.

This brown rice pudding with cinnamon and raisins is a hearty, comforting dessert that’s naturally sweetened and gluten-free.

It’s the perfect way to enjoy a classic dessert with a wholesome twist. Whether served warm or cold, it’s a satisfying treat for any occasion.

Brown Rice and Zucchini Fritters

These brown rice and zucchini fritters are a healthy, gluten-free snack or light meal.

The combination of tender zucchini and nutty brown rice, seasoned with fresh herbs and spices, creates a delicious, crispy exterior with a soft and flavorful inside.

They’re perfect for a quick bite or served with a side of dipping sauce.

Ingredients:

1 cup cooked brown rice
2 medium zucchinis, grated
1/4 cup gluten-free flour (or chickpea flour)
1/4 cup grated Parmesan cheese (optional)
2 eggs
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil (for frying)

Instructions:

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
In a large bowl, combine the cooked brown rice, grated zucchini, gluten-free flour, Parmesan cheese (if using), eggs, garlic powder, oregano, salt, and pepper. Mix well to form a thick batter.
Heat olive oil in a large skillet over medium heat.
Scoop spoonfuls of the batter into the skillet and flatten them gently with the back of the spoon to form fritters.
Cook the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Remove from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve with a side of your favorite dipping sauce, like tzatziki or a simple yogurt dip.

These brown rice and zucchini fritters are a tasty gluten-free option that’s easy to prepare and packed with vegetables.

Whether you serve them as an appetizer, snack, or light meal, they are sure to be a hit with family and friends.

Brown Rice and Eggplant Parmesan

This gluten-free brown rice and eggplant Parmesan is a healthier take on the classic Italian dish, combining tender eggplant with a crispy, golden coating and a rich tomato sauce.

Instead of traditional breadcrumbs, brown rice flour gives the eggplant a gluten-free crunch, making it an ideal dish for those avoiding gluten while still enjoying classic comfort food.

Ingredients:

1 large eggplant, sliced into 1/2-inch thick rounds
1 cup cooked brown rice
1/2 cup brown rice flour (for coating)
2 eggs, beaten
1 cup marinara sauce (gluten-free)
1 1/2 cups shredded mozzarella cheese (or dairy-free alternative)
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Olive oil for frying

Instructions:

Preheat the oven to 375°F (190°C).
Slice the eggplant into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Dip each eggplant slice into the beaten eggs, then coat with brown rice flour.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side, until golden and crispy. Remove from the skillet and place on a paper towel-lined plate.
In a baking dish, spread a small amount of marinara sauce on the bottom, then layer the fried eggplant slices. Top each slice with a spoonful of marinara sauce, a sprinkle of mozzarella cheese, and a pinch of Parmesan cheese (if using).
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil before serving.

This brown rice and eggplant Parmesan is a delicious, gluten-free version of a beloved Italian dish.

The crispy eggplant, paired with a rich marinara sauce and melted cheese, makes for a satisfying and flavorful meal.

Perfect for dinner or a special occasion, this dish is sure to be a crowd-pleaser.

Brown Rice and Cauliflower Fried Rice

This brown rice and cauliflower fried rice is a low-carb, gluten-free twist on the classic fried rice. The cauliflower mimics the texture of traditional rice, while the brown rice adds a hearty base.

Combined with sautéed vegetables and a savory sauce, this dish is a healthy and satisfying option for those looking to reduce carbs without sacrificing flavor.

Ingredients:

1 cup cooked brown rice
1/2 head of cauliflower, grated or processed into rice-sized pieces
2 tablespoons sesame oil
2 eggs, scrambled
1 small onion, chopped
1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
2 cloves garlic, minced
2 tablespoons gluten-free soy sauce (tamari)
1 tablespoon rice vinegar
1 tablespoon sesame seeds (optional)
Green onions for garnish

Instructions:

In a large pan or wok, heat sesame oil over medium-high heat. Add the chopped onion and sauté until softened, about 3 minutes.
Add the mixed vegetables and garlic, and cook for another 3-4 minutes until the vegetables are tender.
Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked through.
Add the grated cauliflower and cooked brown rice to the pan. Stir everything together and cook for 5-7 minutes until the cauliflower is tender but not mushy.
Stir in the soy sauce and rice vinegar, and cook for another 2 minutes.
Garnish with sesame seeds and chopped green onions before serving.

This brown rice and cauliflower fried rice is a flavorful, gluten-free alternative to traditional fried rice.

The combination of brown rice and cauliflower gives it a satisfying texture, while the mix of vegetables and savory sauce makes it a tasty and nutritious dish. Enjoy it as a main course or a side!

Brown Rice and Chickpea Salad with Lemon Tahini Dressing

This brown rice and chickpea salad with lemon tahini dressing is a fresh and hearty gluten-free dish that’s both light and satisfying.

Packed with protein-rich chickpeas, fiber-filled brown rice, and vibrant veggies, it’s topped with a zesty lemon tahini dressing that ties everything together perfectly.

This salad is ideal for meal prep, picnics, or as a quick and nourishing lunch or dinner.

Ingredients:

1 cup cooked brown rice
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 small red onion, finely chopped
1 bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup
1 clove garlic, minced
Salt and pepper to taste

Instructions:

In a large bowl, combine the cooked brown rice, chickpeas, cucumber, red onion, bell pepper, and fresh parsley.
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. If the dressing is too thick, add a little water to reach your desired consistency.
Pour the dressing over the salad and toss everything together until evenly coated.
Serve immediately or refrigerate for an hour to allow the flavors to meld.

This brown rice and chickpea salad is a healthy, gluten-free meal full of vibrant flavors.

The combination of chickpeas and brown rice makes it incredibly filling, while the lemon tahini dressing adds a tangy richness that elevates the dish.

It’s perfect for a quick lunch, a light dinner, or even a side dish for a larger meal.

Brown Rice and Pumpkin Soup

This brown rice and pumpkin soup is a comforting, gluten-free dish that combines the earthy sweetness of pumpkin with the heartiness of brown rice.

The addition of warming spices such as ginger and cinnamon, along with a creamy base, makes this soup perfect for fall or any time you need a comforting, nutrient-packed meal.

Ingredients:

1 cup cooked brown rice
2 cups pumpkin puree (fresh or canned)
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
Stir in the ground ginger and cinnamon and cook for another 1-2 minutes until fragrant.
Add the pumpkin puree and vegetable broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Stir in the cooked brown rice and coconut milk, and let the soup simmer for another 5 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
Season with salt and pepper, and garnish with fresh parsley before serving.

This brown rice and pumpkin soup is a perfect combination of sweet and savory flavors.

The addition of brown rice makes it a filling, hearty soup, while the coconut milk adds a creamy texture. It’s an ideal gluten-free dish for cozying up on chilly days.

Brown Rice and Pesto Stuffed Mushrooms

These brown rice and pesto stuffed mushrooms are a gluten-free, savory appetizer or side dish that’s bursting with flavor.

The earthy mushrooms are filled with a delicious mixture of brown rice, pesto, and cheese, then baked to golden perfection. This dish is perfect for entertaining or as a healthy snack.

Ingredients:

12 large mushroom caps (button or cremini)
1 cup cooked brown rice
1/4 cup pesto (store-bought or homemade)
1/2 cup shredded mozzarella cheese (or dairy-free alternative)
1 tablespoon grated Parmesan cheese (optional)
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Remove the stems from the mushroom caps and carefully scrape out the gills with a spoon.
In a bowl, mix together the cooked brown rice, pesto, and shredded mozzarella cheese. Season with salt and pepper to taste.
Spoon the rice mixture into each mushroom cap, pressing down gently to pack it in.
Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Garnish with grated Parmesan cheese (if using) and serve immediately.

These brown rice and pesto stuffed mushrooms are a delicious, gluten-free appetizer that’s full of flavor.

The combination of earthy mushrooms, pesto, and gooey cheese makes for a mouthwatering bite. They’re perfect for a party, a light dinner, or as a side dish to any meal.