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brown rice calls for double the cooking time and more liquid. It sounds to me like it may be quite labour intensive!
Let us know if you try it and if it works.

i made some regular brown rice last night with this rice and it was pretty sticky, which is promising, right?

(i just have this huge bag and no idea what to do with it! i'll take recipes for rice salads and casseroles, too....i think i'll be eating it all month.)

I love brown rice salads. You can play around with them by putting whatever you usually like in your pasta salads. A version I like is something like a Greek salad: cherry tomatoes, cucumbers, feta cheese, chopped shallots or spring onions, pitted olives and italian parsley. Some toasted pine nuts go well with that too. Dress with a simple lemon, olive oil salt and pepper.

Also your short grain brown rice would work well for brown rice sushi. Both of these dishes keep really well in the fridge.

I've made this soup several times, it's quite good; some brown rice is used! I've made it without the fennel.
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5760

I've made risotto with brown rice a bunch of times. It's not any more labor intensive than regular risotto, which I don't really find that labor intensive anyway.

I make it exactly the same way you do regular risotto, sauteing the aromatics, then the rice and then adding wine, simmering stock or water in small batches as it's absorbed.

the brown rice makes a nice nutty flavor that works quite well with some fresh parm.

My cooking tends to be of the Asian persuasion, so I can't comment on the making of risottos. But I make brown rice all the time to go with my stir-fried or other dishes, having made the switch from white rice about 3 years ago.

My mom has a brown rice accompanying dish that goes like this: Fry some chopped shallots in a pot, then dump in the uncooked brown rice and stir until the rice seems to get whiter. Add chicken broth to the required quantity and cook as usual. Top with a little lemon zest.

We do it in the rice cooker, but I'm sure it's pot-adaptable.

Yes! I made some brown rice risotto with spring veggies, shallot, olive oil and shallot with great results. I noticed that the cooking time is a lot longer than with white risotto, so be patient, but the results were great.