20 Delicious Healthy Rice Recipes Nutritious

Are you ready to transform your mealtime with dishes that are as nutritious as they are delicious? Our roundup of 20 Delicious Healthy Rice Recipes is here to inspire your kitchen adventures! From quick weeknight dinners to comforting bowls that warm the soul, these recipes prove that healthy eating doesn’t have to be boring. Dive in and discover your next favorite rice dish today!

Brown Rice and Vegetable Stir Fry

This Brown Rice and Vegetable Stir Fry is a vibrant, nutrient-packed dish that comes together in a flash, perfect for those busy weeknights when you want something wholesome without the hassle.

Ingredients

• 1 cup brown rice, cooked
• 2 tbsp olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the bell pepper, broccoli, and carrot, stirring frequently for about 5 minutes until the vegetables are just tender.
2. Add 2 cloves minced garlic to the skillet, cooking for another minute until fragrant.
3. Stir in the cooked brown rice, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Cook for an additional 3-4 minutes, allowing the flavors to meld together. Season with salt to taste.

The magic of this stir fry lies in the perfect balance of textures—crisp-tender vegetables against the hearty chew of brown rice, all brought together with a savory, slightly spicy sauce.

Tip: For an extra protein boost, toss in some cubed tofu or shredded chicken with the vegetables.

Quinoa and Brown Rice Salad with Lemon Dressing

This Quinoa and Brown Rice Salad with Lemon Dressing is a refreshing, nutrient-packed dish that’s perfect for meal prep or a light lunch. It’s easy to make and bursting with flavors that will keep you coming back for more.

Ingredients

• 1/2 cup quinoa, rinsed
• 1/2 cup brown rice
• 2 cups water
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa, brown rice, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until grains are tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
3. In a large bowl, combine cooled quinoa and brown rice with cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

The combination of quinoa and brown rice gives this salad a delightful texture, while the lemon dressing adds a bright, tangy flavor that complements the fresh vegetables perfectly.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Healthy Chicken and Rice Casserole

Warm up your weeknights with this Healthy Chicken and Rice Casserole, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the chicken broth to a boil. Stir in the brown rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. Add the chicken pieces to the skillet, seasoning with thyme, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes.
5. Combine the cooked rice, chicken mixture, and frozen peas in the prepared baking dish. Sprinkle Parmesan cheese evenly over the top.
6. Bake for 20 minutes, or until the cheese is melted and bubbly.

This casserole stands out with its perfect blend of tender chicken, fluffy rice, and a crispy Parmesan topping, making it a hit for both weeknight dinners and potlucks.

Tip: For an extra crunch, broil the casserole for the last 2-3 minutes of baking.

Spicy Black Bean and Rice Skillet

Warm up your weeknights with this Spicy Black Bean and Rice Skillet, a hearty dish that packs a punch of flavor and comes together in just one pan.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add rice, black beans, diced tomatoes, vegetable broth, cumin, chili powder, cayenne pepper, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro before serving.

The magic of this dish lies in the smoky cumin and spicy cayenne melding with the creamy black beans and fluffy rice, creating a comforting yet vibrant meal.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream to balance the heat.

Vegetable Fried Rice with Low Sodium Soy Sauce

Transform your leftover rice into a vibrant and healthy meal with this Vegetable Fried Rice, perfectly seasoned with low sodium soy sauce for a lighter touch.

Ingredients

• 2 cups cooked and cooled white rice
• 2 tbsp vegetable oil
• 1 cup mixed vegetables (carrots, peas, and bell peppers), diced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp low sodium soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and garlic, stir-frying for 3 minutes until vegetables are tender.
2. Push the vegetables to one side of the skillet. Pour the remaining 1 tbsp vegetable oil on the empty side and add the beaten eggs. Scramble the eggs until fully cooked, then mix with the vegetables.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir in the low sodium soy sauce, sesame oil, and black pepper, mixing well to ensure the rice is evenly coated.
4. Continue to cook for another 2 minutes, stirring frequently, until everything is heated through. Garnish with sliced green onions before serving.

The secret to this dish’s irresistible flavor is the combination of sesame oil and low sodium soy sauce, creating a depth of taste without the heaviness.

Tip: For the best texture, use rice that’s been cooked and cooled in the fridge for at least a few hours—it fries up much better than freshly made rice!

Brown Rice Pilaf with Mushrooms and Herbs

This Brown Rice Pilaf with Mushrooms and Herbs is a hearty, flavorful side dish that brings a touch of elegance to any meal, with minimal fuss.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and sliced mushrooms, sautéing for 5 minutes until softened.
3. Add the minced garlic, salt, and black pepper to the skillet, cooking for an additional 1 minute until fragrant.
4. Once the rice is done, fluff it with a fork and stir in the mushroom mixture, fresh thyme, and fresh parsley until well combined.

The combination of earthy mushrooms, aromatic herbs, and nutty brown rice creates a pilaf that’s as satisfying as it is sophisticated. Perfect for dressing up a weeknight dinner or complementing a holiday feast.

Tip: For an extra layer of flavor, toast the brown rice in the olive oil before adding the broth, stirring frequently for about 2 minutes until slightly golden.

Healthy Rice and Beans with Avocado

Looking for a hearty yet healthy meal that comes together in a flash? This Rice and Beans with Avocado is a protein-packed dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Stir in the black beans, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the beans are heated through.
4. Fluff the cooked rice with a fork and divide among bowls. Top with the bean mixture, avocado slices, and cilantro. Serve with lime wedges on the side for squeezing over the top.

The creamy avocado and zesty lime bring a fresh twist to the classic rice and beans, making it a vibrant meal any day of the week.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onion and garlic.

Lentil and Rice Stuffed Peppers

These Lentil and Rice Stuffed Peppers are a hearty, flavorful twist on a classic, packed with protein and spices for a satisfying meal.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked lentils
• 1 cup cooked brown rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, heat olive oil. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in lentils, rice, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until well combined.
4. Fill each bell pepper with the lentil and rice mixture, then top with mozzarella cheese.
5. Place stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
6. Sprinkle with fresh parsley before serving.

The smoky cumin and paprika meld beautifully with the creamy mozzarella, creating a depth of flavor that’s both comforting and exotic.

Tip: For a crispier cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Wild Rice and Chicken Soup

Nothing warms the soul quite like a bowl of Wild Rice and Chicken Soup, with its hearty textures and comforting flavors. Here’s how to make this cozy classic at home.

Ingredients

• 1 cup wild rice
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Rinse the wild rice under cold water until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the chicken breasts, chicken broth, wild rice, dried thyme, salt, black pepper, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the chicken is cooked through.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Stir in the heavy cream and fresh parsley. Simmer for an additional 5 minutes to heat through. Remove the bay leaf before serving.

The wild rice adds a delightful chewiness that makes this soup stand out, while the heavy cream brings a luxurious silkiness to every spoonful.

Tip: For an extra layer of flavor, toast the wild rice in a dry skillet for a few minutes before adding it to the soup.

Healthy Rice Pudding with Almond Milk

Who says comfort food can’t be healthy? This almond milk rice pudding is creamy, dreamy, and guilt-free, making it the perfect dessert or breakfast treat.

Ingredients

• 1/2 cup short-grain white rice
• 2 cups unsweetened almond milk
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, almond milk, honey, vanilla extract, cinnamon, and salt. Bring to a simmer over medium heat.
3. Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally to prevent sticking.
4. Remove the lid and continue to cook for another 10 minutes, stirring frequently, until the pudding is creamy and the rice is tender.
5. Let the pudding sit for 5 minutes before serving. It will thicken as it cools.

The magic of this pudding lies in its simplicity and the way the almond milk and honey create a subtly sweet, nutty flavor that’s utterly comforting.

Tip: For an extra touch of luxury, top with a sprinkle of cinnamon or a drizzle of honey before serving.

Brown Rice Sushi Rolls with Avocado and Cucumber

These Brown Rice Sushi Rolls with Avocado and Cucumber are a fresh, wholesome twist on the classic, perfect for a light lunch or a fun dinner project.

Ingredients

• 1 cup short-grain brown rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 avocado, thinly sliced
• 1/2 cucumber, julienned
• 1 tbsp sesame seeds

Instructions

1. Combine the brown rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the water is absorbed and the rice is tender.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange avocado slices and cucumber strips horizontally across the center of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly from the bottom, using the mat to help. Moisten the top border with water to seal the roll. Repeat with the remaining ingredients.
6. Slice each roll into 6 pieces with a sharp, wet knife. Serve immediately or refrigerate for up to 2 hours.

The nutty flavor of brown rice pairs beautifully with the creamy avocado and crisp cucumber, offering a satisfying texture contrast in every bite.

Tip: For easier slicing, chill the rolls for 10 minutes before cutting.

Jasmine Rice with Steamed Vegetables and Tofu

Looking for a light yet satisfying meal that brings a touch of elegance to your weeknight dinner? This Jasmine Rice with Steamed Vegetables and Tofu is a harmonious blend of fluffy grains, crisp veggies, and protein-packed tofu, all brought together with a simple, flavorful sauce.

Ingredients

• 1 cup jasmine rice
• 1 3/4 cups water
• 1/2 lb firm tofu, cubed
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/2 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, steam the broccoli, carrots, and snap peas for 5-7 minutes until crisp-tender.
3. In a small bowl, whisk together the soy sauce, sesame oil, ginger, garlic, sugar, and red pepper flakes.
4. Heat a non-stick skillet over medium heat. Add the tofu and half of the sauce mixture, cooking for 3-4 minutes until the tofu is lightly browned.
5. Fluff the rice with a fork and divide among bowls. Top with the steamed vegetables and tofu, then drizzle with the remaining sauce.

The magic of this dish lies in the contrast between the silky tofu and the crunch of perfectly steamed vegetables, all nestled atop fragrant jasmine rice.

Tip: For an extra flavor boost, toast the sesame oil with the ginger and garlic before adding the other sauce ingredients.

Healthy Rice and Egg Breakfast Bowl

Start your morning with a nutritious and satisfying Healthy Rice and Egg Breakfast Bowl that’s as easy to make as it is delicious.

Ingredients

• 1 cup cooked brown rice
• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for 3-4 minutes until the whites are set but the yolks are still runny. Season with 1/4 tsp salt and 1/8 tsp black pepper.
2. In a bowl, combine the cooked brown rice, black beans, corn, and avocado. Drizzle with lime juice and sprinkle with the remaining 1/4 tsp salt, 1/8 tsp black pepper, and garlic powder. Toss gently to combine.
3. Divide the rice mixture between two bowls. Top each with a fried egg and garnish with chopped cilantro.

The creamy avocado and runny egg yolk create a luxurious sauce that coats every bite, making this bowl a morning game-changer.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes before serving.

Red Lentil and Rice Curry

Warm up your kitchen with this comforting Red Lentil and Rice Curry, a hearty dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup red lentils, rinsed and drained
• 1 cup basmati rice, rinsed and drained
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in turmeric, cumin, and chili powder, cooking for another minute until fragrant.
3. Add red lentils and rice to the pot, stirring to coat with the spices.
4. Pour in vegetable broth and coconut milk, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils and rice are tender.
5. Season with salt to taste. Serve hot, garnished with fresh cilantro.

The creamy coconut milk and aromatic spices create a depth of flavor that makes this curry a standout dish. It’s perfect for those nights when you crave something both wholesome and satisfying.

Tip: For an extra burst of flavor, toast the spices in a dry pan before adding them to the dish.

Brown Rice and Chickpea Salad

This Brown Rice and Chickpea Salad is a hearty, flavorful dish that’s perfect for meal prep or a quick lunch, packed with protein and fiber to keep you full and satisfied.

Ingredients

• 1 cup cooked brown rice, cooled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the cooked brown rice, chickpeas, diced cucumber, and diced red bell pepper.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
3. Pour the dressing over the rice and chickpea mixture, tossing gently to coat everything evenly.
4. Stir in the chopped fresh parsley until well distributed.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy chickpeas and chewy brown rice creates a delightful texture contrast that makes this salad anything but ordinary.

Tip: For an extra flavor boost, add a sprinkle of feta cheese or a handful of toasted nuts before serving.

Healthy Rice and Spinach Stuffed Tomatoes

Transform ripe tomatoes into a hearty meal with this Healthy Rice and Spinach Stuffed Tomatoes recipe, perfect for a nutritious dinner that doesn’t skimp on flavor.

Ingredients

• 4 large tomatoes
• 1 cup cooked brown rice
• 2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Reserve the pulp for another use.
2. In a skillet over medium heat, warm the olive oil. Add the garlic and sauté for 1 minute until fragrant. Stir in the spinach and cook until wilted, about 2 minutes.
3. Remove the skillet from heat. Mix in the cooked brown rice, mozzarella, Parmesan, salt, pepper, and oregano until well combined.
4. Spoon the rice mixture into the tomato shells, packing lightly. Place the stuffed tomatoes in a baking dish.
5. Bake for 20 minutes, or until the tomatoes are tender and the cheese is bubbly and golden.

The combination of melted cheeses and fresh spinach nestled in a juicy tomato creates a dish that’s as visually appealing as it is satisfying.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Basmati Rice with Roasted Vegetables

Transform your weeknight dinner with this fragrant Basmati Rice with Roasted Vegetables, a dish that brings together the nutty aroma of basmati with the sweet caramelization of oven-roasted veggies.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium carrot, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the zucchini, red bell pepper, carrot, and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp dried thyme until evenly coated. Spread the vegetables on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the rice, water, remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp dried thyme to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
3. Fluff the rice with a fork and gently fold in the roasted vegetables. Serve warm.

The magic of this dish lies in the contrast between the fluffy, aromatic basmati rice and the deep, roasted flavors of the vegetables, creating a simple yet sophisticated meal.

Tip: For an extra layer of flavor, toast the basmati rice in a dry skillet for a couple of minutes before boiling, until it becomes fragrant.

Healthy Rice and Turkey Meatballs

Looking for a comforting yet healthy meal? These Healthy Rice and Turkey Meatballs are packed with flavor and simple to make, perfect for a weeknight dinner.

Ingredients

• 1 lb ground turkey
• 1 cup cooked brown rice
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, lightly beaten
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, cooked brown rice, Parmesan cheese, onion, garlic, olive oil, dried oregano, salt, black pepper, and egg. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20 minutes, or until the meatballs are golden and cooked through.
5. While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
6. Once the meatballs are done, add them to the skillet with the marinara sauce, gently stirring to coat. Simmer for 5 minutes to let the flavors meld.

The combination of tender turkey meatballs with the nutty brown rice creates a satisfying texture that’s both hearty and light. Serve over zucchini noodles for an extra veggie boost!

Tip: For an even crispier exterior, broil the meatballs for the last 2 minutes of baking.

Brown Rice and Salmon Patties

These Brown Rice and Salmon Patties are a delightful twist on the classic, offering a perfect balance of heartiness and flavor that’s sure to please any palate.

Ingredients

• 1 cup cooked brown rice
• 1 can (14.75 oz) salmon, drained and flaked
• 1 large egg, beaten
• 1/4 cup finely chopped green onions
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the cooked brown rice, flaked salmon, beaten egg, green onions, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until well incorporated.
2. Form the mixture into 6 equal-sized patties, about 1/2 inch thick.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and crispy.
4. Transfer the patties to a paper towel-lined plate to drain any excess oil before serving.

The crispy exterior and tender, flavorful interior of these patties make them a standout dish, perfect for a quick weeknight dinner or a fancy brunch.

Tip: For an extra crunch, try serving these patties on a bed of fresh arugula with a squeeze of lemon juice.

Healthy Rice and Kale Soup

Warm up your kitchen with this comforting Healthy Rice and Kale Soup, a bowl full of wholesome goodness that’s as nourishing as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 cup brown rice
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the vegetable broth and water, then stir in the brown rice. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
3. Add the kale, salt, black pepper, and dried thyme to the pot. Cover and cook for another 10 minutes, or until the kale is tender and the rice is fully cooked.

This soup stands out with its perfect balance of chewy brown rice and tender kale, all swimming in a savory broth that’s lightly seasoned for a clean, satisfying flavor.

Tip: For an extra boost of flavor, sprinkle grated Parmesan cheese on top before serving.

Conclusion

We hope this roundup of 20 Delicious Healthy Rice Recipes inspires your next meal! Each dish is a perfect blend of nutrition and flavor, proving that healthy eating doesn’t have to be boring. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!