Ingredients
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1 1/2
-
1
-
1
-
1/2
-
2 1/2
-
1
-
1/4
-
1/8 - 1/4
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1
-
1/8 - 1/4
-
-
-
-
-
Directions
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.,Excellent as is! I also added about a cup of frozen corn and about a half cup of diced water chestnuts. I just sprinkled them over the rice before I poured the boiling water over it.,This was good, but our rice didn’t quite finish cooking and had a bit of “crunch” to it. This could be because the recipe was wrong, we need more broth because of our altitude, or our rice was old. Regardless, I’ll use 3c of broth next time. It was also a bit lemony so we’ll cut down to 1-2T less lemon juice than the 1/4c we used tonight. We also used dried herbs and still found it good, although it’d probably be best with fresh.
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Steps
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1
Done
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Adjust an Oven Rack to the Middle Position. |
|
2
Done
|
Preheat Oven to 375f. |
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3
Done
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Spread Rice in a 8x8 Glass Baking Dish. |
|
4
Done
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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. |
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5
Done
|
Stir in the Broth and Bring to a Boil. |
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6
Done
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Once Broth Is Boiling Immediately Pour It Over the Rice. |
|
7
Done
|
Cover the Baking Dish Tightly With a Double Layer of Foil. |
|
8
Done
|
Bake Until Rice Is Tender, About 1 Hour 10 Minutes. |
|
9
Done
|
Remove Baking Dish from Oven, Uncover, and Fluff the Rice With a Fork. |
|
10
Done
|
Stir in the Parmesan, Parsley, Basil, Lemon Juice, Lemon Zest and Pepper. |
