Brown Rice with Onions and Roasted Red Peppers
(from Bethany’s recipe box)
SERVES 4 TO 6
Short-grain brown rice (see related How To Cook) can also be used.
Source: Cook's Illustrated Published March 1, 2009 (CC and CI collection)
Categories: Beans and Grains
Ingredients
- 4 teaspoons olive oil
- 2 medium onions, finely chopped (about 2 cups)
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice, (see note)
- 1 teaspoon table salt
- 3/4 cup chopped roasted red peppers
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1 lemon, cut into wedges
Directions
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Adjust oven rack to middle position; heat oven to 375°F. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.
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Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
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Remove pot from oven, uncover, fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and black pepper. Serve, passing Parmesan and lemon wedges separately.