Cook1 hr 20 mins
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.
- 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
- Adjust an oven rack to the middle position.
- Preheat oven to 375°F.
- Spread rice in a 8x8 glass baking dish.
- 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.
- Stir in the broth and bring to a boil.
- Once broth is boiling immediately pour it over the rice.
- Cover the baking dish tightly with a double layer of foil.
- Bake until rice is tender, about 1 hour 10 minutes.
- Remove baking dish from oven, uncover, and fluff the rice with a fork.
- Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.
- Cover the dish with a clean kitchen towel and let stand for 5 minutes.
- Uncover and let the rice stand for 5 minutes longer before serving.