Parmesan Lemon Herb Brown Rice

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.

• Ready In: 1 hr 45 mins
• Serves: 6-8

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.