Categories: Rice, Side Dish

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. Preheat oven to 375°F.

2. Spread rice in a 8×8 glass baking dish.

3. 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.

4. Stir in the broth and bring to a boil.

5. Once broth is boiling immediately pour it over the rice.

6. Cover the baking dish tightly with a double layer of foil.

7. Bake until rice is tender, about 1 hour 10 minutes.

8. Remove baking dish from oven, uncover, and fluff the rice with a fork.

9. 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.

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