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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 cup fresh basil, minced
Zest and juice of 1/2 lemon or more
1/8 teaspoon ground black pepper
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Instructions
Adjust an oven rack to the middle position. Preheat
oven to 375°F.
Spread rice in a 8×8 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.
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