Never Be Bored Again: 5 Creative Ways To Prepare Brown Rice

Brown rice is a staple of any healthy diet plan, whether you want to shed fat or gain mass. It helps sustain energy levels throughout the day and provides power for your workouts. Brown rice is also well-digested by those who are gluten-intolerant or have other food sensitivities.

Brown might be a complex-carb staple, but that doesn't mean you won't tire of it. Five days of plain-Jane brown rice can make anybody fantasize about mashed potatoes and creamed corn. But if you add a little imagination and time to the cooking pot, you'll get some brown rice recipes that will thrill you and your Tupperware.

Try any of these five recipes and derail the brown rice boredom train!

This dish will supply you with necessary complex carbs and a touch of protein. It's loaded with nutritious, antioxidant-packed veggies and will fit into any diet.

• 1 tbsp extra virgin olive oil
• 1/2 cup sliced zucchini
• 1 cup sliced mushrooms
• 2 sliced chives
• 1/4 cup sliced onion
• 2 cups cooked brown rice
• 1 tsp onion flakes
• 1 tsp minced garlic
• 1/8 cup low-sodium chicken broth (for moisture as needed)
• 1/4 cup Greek yogurt

1. Heat oil in a large skillet on medium-high heat.
2. Once oil is hot, add vegetables and garlic, and lightly stir-fry until tender.
3. Add pre-cooked brown rice and sauté for 3-5 minutes, stirring constantly.
4. If mixture looks dry, stir in some low-sodium chicken broth.
5. Stir in Greek yogurt and serve immediately.

If you need a quick meal, this soup is perfect! Double or triple the recipe and then freeze it in individual containers for an easy lunch you can bring to work.

• 1/4 cup brown rice
• 1/2 cup sliced onion
• 1/2 cup sliced mushrooms
• 1 cup sliced broccoli
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 2 chicken breasts, cut into strips
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 1 garlic clove, minced
• 1 1/2 tsp fresh oregano
• 1 tsp fresh basil
• Sprinkle of salt and pepper

1. Cook rice according to package directions.
2. In a separate pot, heat chicken broth and water over medium heat and add bay leaf.
3. Once boiling, add diced vegetables and chicken.
4. Simmer for 4-8 minutes or until chicken is cooked and veggies have reached desired tenderness.
5. Add garlic, spices and brown rice and simmer another 2-3 minutes.

This complete meal is great for a busy weekday night. It also looks great on the plate, so you can make it for guests. They'll love the flavor; you'll love that you're helping friends hit their fitness goals. Think of it as a brown rice love-fest.

• 1 cup uncooked brown rice
• 1 grilled chicken breast, sliced into small pieces
• 1/4 cup water
• 1 tbsp. taco seasoning mixture
• 1/2 cup kernel corn
• 1 sliced red pepper
• 1/2 diced onion
• 1 cup black beans
• 1/2 cup salsa
• 1/4 cup low-fat shredded cheddar cheese
• 1/4 cup sliced avocado

1. Cook rice according to package directions.
2. Add water to a skillet and bring to a boil.
3. Add diced vegetables and taco seasoning and simmer for 5 minutes.
4. During last minute, add chicken, black beans, corn and rice.
5. Add salsa and heat for another 1-2 minutes.
6. Top with shredded cheese and a slice of avocado before serving.

Need a gluten-free, non-flour pancake breakfast? Who doesn't, right? Well, this delicious flapjack recipe is so good you'll want to make seconds. Or thirds. Or ... forget it, just make these cakes.

• 1/2 cup cooked brown rice
• 1/2 cup skim milk
• 1/2 cup vanilla whey protein powder
• 1/2 cup rice flour
• 1/8 cup Splenda
• 2 tbsp unsweetened applesauce
• 1 tsp baking powder
• 1/2 tbsp olive oil
• 1 tsp cinnamon
• 2 tbsp fat-free cream cheese
• 1 apple, sliced
• 2 tbsp Splenda

1. Preheat oven to 350 degrees F.
2. Slice apple and sprinkle with 1/2 tsp. of cinnamon and 2 tbsp. Splenda. Place on baking tray and bake for 4-5 minutes, or until tender.
3. Meanwhile, combine cooked rice, milk, rice flour, protein powder, 1/8 cup Splenda, applesauce, baking powder, oil, and 1/2 tsp. cinnamon in a bowl.
4. Heat a large, non-stick skillet over medium heat.
5. Pour batter onto skillet in small circles. Flip after 2-3 minutes or when edges begin to turn golden.
6. Cook another 1-2 minutes.
7. Once pancakes are done, smear with fat-free cream cheese and top with cooked sliced apples. Serve immediately.

For those of us with a sweet tooth—yes, even I indulge—the desire for dessert never goes away. Try this protein-packed and flavor-filled dessert. It has great omega fats from the walnuts and medium-chain triglycerides from the coconut. Your palate and your doctor will both be thrilled.

• 1 cup cooked brown rice
• 2 scoops vanilla protein powder
• 1/2 tsp salt
• 2 1/2 cups low-fat almond milk
• 1 tsp vanilla extract
• 3 tbsp almond butter
• 1 tsp cinnamon
• 1/2 cup cranberries
• 1/4 cup unsweetened coconut
• 1/4 cup walnuts

1. Preheat oven to 400 degrees F.
2. Cook rice according to the package directions.
3. In a large bowl, combine 1 1/2 cups almond milk, protein powder, salt, vanilla extract, almond butter, coconut, cranberries, cinnamon, and cooked brown rice.
4. Place mixture into an oven safe dish and top with walnuts.
5. Bake for 40-50 minutes and stir in an additional cup of almond milk to moisten.
6. Serve immediately.