G'day Brooke, I have found two recipes using brown rice. Hope you like them. Angel O:-)

RAINBOW BROWN RICE

Ingredients
3 cups water
1 1/2 teaspoons salt
2 bay leaves
4 tablespoons ghee or oil
1 1/2 cups long-grain brown rice
1 teaspoon yellow asafoetida powder [available in Asian or Indian stores]
1/2 teaspoon freshly ground black pepper
1 tablespoon minced, fresh ginger
2 tablespoons each of the following
tiny cauliflower pieces
celery pieces
green peas
red peppers
carrot straws
cooked corn niblets
tomato pieces
cooked chickpeas
roasted peanuts
3 tablespoons dry-roasted sesame seeds
3 tablespoons finely chopped parsley OR corianda leaves
lemon or lime twists for garnish

Method
Bring the water, salt and bay leaves slowly to the boil in a heavy 2 litre/quart saucepan over moderate heat. Heat half the ghee or oil in a 2litre/quart saucepan over moderately low heat. When hot stir in the rice and saute for about 2 minutes. Pour in the boiling salted water. Stir, raise the heat, and bring water to the full boil. Immediately reduce heat to low, cover with tight fitting lid, and gently simmer, without stirring, for 45 to 55 minutes or until all the water has been absorbed and the rice is tender and flakey.
Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
Heat the rest of the ghee or oil over moderate heat in a heavy pan or wok. Saute the yellow asafoetida powder and black pepper momentarily in the hot ghee or oil. Add the minced ginger and saute for 1/2 minute. Stir-fry the cauliflower, celery, peas, peppers, and carrots until tender. Add the cooked corn, tomatoes, chickpeas, peanuts, sesame seeds and parsley [or corianda leaves] and combine well. Remove from the heat. Fold together the cooked rice and the vegetables and serve immediately, garnished with the lemon or lime twists.
serves 6 to 8.

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HAWAIIAN BROWN-RICE SALAD

Ingredients
6 cups [1.5 litres]cooked and salted long-grain brown rice, chilled
1 small cucumber, peeled seeded and diced
4 radishes, finely sliced
3 slices fresh pineapple, diced
2 firm ripe tomatoes, diced
1/2 small red pepper, diced
1/2 small green pepper, diced
1/4 cup cooked green peas
1/4 cup cooked green niblets
1/2 stalk celery, finely chopped
2 thinly sliced lettuce leaves
1 teaspoon olive oil
2 fresh hot green chilli's seeded and thinly sliced
1/4 teaspoon yellow asafoetida powder
1/2 cup finely chopped fresh parsley
1 cup Italian salad dressing
lettuce leaves for decoration.

Method
Place all ingredients [except salad dressing, olive oil, and asafoetida] in a large bowl. Saute asofoetida in olive oil in small pan. Pour over rice and vegetables and mix well. Toss salad with dressing. Serve on a bed of crisp lettuce leaves.

serves 8 to 10.