Brown rice with Parmesan, Lemon and Herbs
Summary
| Yield | |
|---|---|
| Source | Cook's Illustrated |
| Prep Time | 1 1⁄2 hours |
Description
Ingredients
- 2 tbsp unsalted butter
- 1 small onion, minced
- 1 1⁄2 c brown rice
- 2 1⁄3 c chicken or vegetable broth
- 1⁄8 tbsp salt and pepper
- 1 c parsley, minced
- 1⁄4 c chopped fresh basil
- 1⁄2 c grated parmesan
- 1 tsp lemon zest
- 1⁄2 tsp lemon juice
Instructions
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.
Ingredients
Onions
Basil
