I stir-fry fresh or frozen veggies with a little rice wine vinegar and some soy sauce, and serve them over brown rice.
I also make chicken casserole in the winter with brown rice-just toss it in instead of the white rice, with a can of "cream of..." soup, a couple cans of water, some green beans or broccoli, and bake an hour or so.
In the fall, my mom always used to throw the following into the oven, all at the same time: buttercup or acorn squash, halved with a little butter and sugar, a casserole of water/brown rice, and an apple pie. I'm not sure at what temp or for how long-but they all cooked the same amount of time at the same temp, and that made for a good autumn dinner! |