Oven-Baked Brown Rice with Lemon and Fresh Herbs
I suppose you could use dried herbs in this (adding them before baking), but I think you would be missing the point if you did. So please don’t. The fresh herbs and lemon zest are what make this rice a heckuvalot more interesting than plain rice.
from The Best of America’s Test Kitchen 2009
1 1/2 c long, med, or short grain brown rice (I used brown basmati rice.)
1 small onion, minced (about 1/2 c)
1 T olive oil
1/2 tsp salt
2 1/3 c chicken broth
1 oz grated Parmesan cheese (about 1/2 c)
1/4 c minced fresh parsley
1/4 c minced fresh basil
1 tsp grated lemon zest
1/2 tsp fresh lemon juice
1/8 tsp pepper
Preheat oven to 375. Spread rice in an 8-inch square glass baking dish.
Combine onion, oil, and salt in a med saucepan. Cover and cook over med heat, stirring occasionally, until onion is softened, 8-10 minutes. Stir in the broth and bring to a boil, covered. Once the broth is boiling, immediately pour it over the rice. Cover baking dish tightly with a double layer of foil and bake until rice is tender, about an hour.
Remove dish from oven, uncover and fluff with a fork. Stir in Parmesan, parsley, basil, lemon zest, lemon juice, and pepper. Cover dish with a towel and let stand for 5 min. Uncover and let rice stand for 5 more minutes before serving. Makes about 6 side-dish servings.
1. I took this out of the oven about 5 minutes early because I was antsy. I think it would have been better off staying in there the full hour.