Ingredients
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1 1/2 cups brown rice (long, medium or short)
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1 small onion, finely chopped
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1 tablespoon olive oil
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1/2 teaspoon salt
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2 1/2 cups low sodium chicken broth
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1 ounce parmesan cheese, grated (about 1/2 cup)
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1/4 cup fresh parsley, minced
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1/8-1/4 cup fresh basil, minced (original is 1/4 cup)
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1 lemon, juice and zest of (original is 1/2 tsp)
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1/8-1/4 teaspoon ground black pepper
Instructions
- 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.