Parmesan Lemon Herb Brown Rice
April 23, 2013
"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."
- Serving Size: 1 (191.6 g)
- Calories 196.4
- Total Fat - 4.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 2.6 mg
- Sodium - 620.7 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 3.1 g
- Sugars - 1.9 g
- Protein - 5.3 g
- Calcium - 67.5 mg
- Iron - 1.3 mg
- Vitamin C - 23 mg
- Thiamin - 0.2 mg
Step by Step Method
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.
No special items needed.