Toast to Flavor

• Rather than waiting to flavor brown rice after cooking it, start at the beginning of the process. Kick off a pilaf-style brown rice by sauteing onions and garlic in butter and spices. Toast the brown rice kernels in this infused fat for a few minutes. After the coated kernels turn brown, add the amount of cooking liquid you normally would and simmer the rice as usual.

Stock up on Taste

• Choose something more flavorful than water to simmer brown rice. Chicken or vegetable infuses a brown rice side dish served with spring vegetables and white meat. To complement heartier meals, turn to beef stock. Bouillon cubes added to water will do if you can't get good-quality broth or stock. Other choices include fruit juices, when you're making an Indian-style apricot chicken or to serve alongside pineapple-topped ham. Don't forget such flavor powerhouses as beer, wine or even tomato juice as cooking liquid options, although these liquids benefit by dilution with broth or plain water.

Pump up the Seasonings

• The most obvious way to spice up bland rice is, of course, to use spices -- as well as herbs. Dried herbs and spices are best added at the start of the cooking process, while fresh herbs go in when the pot comes off the heat. Layering both dried and fresh herbs is especially effective. Use basil, thyme, oregano and even lavender for Mediterranean-style dishes, or coriander, ginger, turmeric and fenugreek for Indian meals. Other flavoring combinations include mint, lemongrass, cumin, rose petals, cinnamon, cloves and sumac for Middle Eastern cuisine, or cilantro, basil, chili powder and cayenne pepper for Mexican meals.

Tempting Toppings

• What you drizzle over brown rice after cooking can make all the difference to the taste. At the most basic, an extra bit of butter or olive oil is always a crowd-pleaser. Or add a gourmet oil, such as almond, walnut or truffle oil. Grated or crumbled cheese adds a luxurious touch, whether it's humble cheddar, exotic feta or gourmet Pecorino Romano. If your tastes run to the tangy rather than the rich, consider a drizzle of balsamic vinegar or lemon juice. And to add heartiness as well as flavor, ladle tomato sauce or brown gravy over the rice, then top it with chopped parsley and paprika to amp up the color as well as the taste.

Pair with a Partner

• Rather than serving rice and vegetables as two separate side dishes, liven up brown rice by stirring the vegetables into the rice, or using the rice as a nest to hold the vegetables. Sauteed, stir-fried or stewed vegetables are ideal, because they're cooked in flavorful oils or sauces that infuse the rice kernels with flavor. Tasty options include Asian greens stir-fried in soy sauce and sesame oil, or eggplant and bell peppers simmered with diced tomatoes and basil. To turn the vegetable-rice dish into a complete meal, toss in a protein, such as sauteed chicken or beef, or canned garbanzo, black or kidney beans,