Brow Rice

Have you tried using it in stir fry or sweet & sour? How 'bout tiny pork bits or Pork & Rice A L'Orange?

i put spinach and feta cheese in my brown rice

OMG that sounds delish!

I love brown rice but I know what you mean. I usually use soy sauce or a Thai chili sauce to liven it up. Peas are a great idea too.

I like to put in diced tomatoes and spice it up, like mexican rice!

That sounds really good too. You can almost do a pico de gallo with the rice...add red onion, cilantro, lime juice, tomatoes and if you are feeling spicy jalapenos.

I make mine with broth instead of water and that makes a big difference in taste as well.

I toast my rice in a dry pan with about a tsp of unsalted real butter before I cook it. It really brings out the nutty flavor of the rice. Then, like a poster stated above, I use chicken broth (low-sodium) instead of water. I also dry toast up some almonds and will fold them in at the end.

For spices, you can take a tip from Indian food and add in some curry or cumin for a smokey flavor. I used to use beef or chicken bullioun cubes, but they are really high in sodium so I had to cut back on those.

Grated parm cheese on top you can never go wrong either (:

I usually keep a container of cooked brown rice in the fridge for those "clean out the fridge stir fry" days. It's great for that and also as a way of using up leftover roast beef or pork.

Some nights we do a "mongolian buffet" kind of deal, where I lay out all the ingredients and my wife and kids each fill up a bowl with what they want and I cook them each separately.

Brown rice is great, but it is also calorie dense--a little goes a long way and it goes down easy. To avoid that urge, I add tons of stuff to it. Basic plan is a stir fry with onions, mushrooms, green, red, and whatever other peppers I have around, broccoli, carrots, celery, pea pods, zucchini, yellow squash, and maybe sprouts--and of course whatever chicken, pork, beef or shrimp we are using. That adds a lot of bulk but not many calories. I used a minimum amt of olive oil for the veggies and when I mix everything together with the rice, I use fat-free, low-sodium chicken broth instead of more oil. Some days I have actually stretched out one serving of rice ( 1 cup cooked) into 2 meals plus leftovers. I think I calculated in at around 400-500 calories for the meal.