Parmesan Lemon Herb Brown Rice |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is adapted from a photo copy from a book or magazine. It says The Best Light Recipe at the top. My notes were to increase the lemon and decrease the basil. So I offered that below. Please use fresh lemon and herbs. Using the oven method gives you a fluffy and chewy brown rice instead of wet and soupy or burnt and crunchy. Ingredients:
1 1/2 cups brown rice (long, medium or short) |
1 small onion, finely chopped |
1 tablespoon olive oil |
1/2 teaspoon salt |
2 1/2 cups low sodium chicken broth |
1 ounce parmesan cheese, grated (about 1/2 cup) |
1/4 cup fresh parsley, minced |
1/8-1/4 cup fresh basil, minced (original is 1/4 cup) |
1 lemon, juice and zest of (original is 1/2 tsp) |
1/8-1/4 teaspoon ground black pepper |
Directions:
1. Adjust an oven rack to the middle position.
2. Preheat oven to 375°F.
3. Spread rice in a 8x8 glass baking dish.
4. Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.
5. Stir in the broth and bring to a boil.
6. Once broth is boiling immediately pour it over the rice.
7. Cover the baking dish tightly with a double layer of foil.
8. Bake until rice is tender, about 1 hour 10 minutes.
9. Remove baking dish from oven, uncover, and fluff the rice with a fork.
10. Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.
11. Cover the dish with a clean kitchen towel and let stand for 5 minutes.
12. Uncover and let the rice stand for 5 minutes longer before serving.
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