“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.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Adjust an oven rack to the middle position.
  2. Preheat oven to 375°F.
  3. Spread rice in a 8x8 glass baking dish.
  4. 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.
  5. Stir in the broth and bring to a boil.
  6. Once broth is boiling immediately pour it over the rice.
  7. Cover the baking dish tightly with a double layer of foil.
  8. Bake until rice is tender, about 1 hour 10 minutes.
  9. Remove baking dish from oven, uncover, and fluff the rice with a fork.
  10. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: