Saturday, May 12, 2012

Baked Brown Rice with Onions and Roasted Red Peppers

I love all things natural and organic. This brown rice recipe requires some prep, but bakes in the oven and is really tasty.

1 TBSP. olive oil
2 medium minced onions
salt and pepper
2 1/4 cups water
1 cup chicken broth
1 1/2 cups long-grain brown rice, rinsed
3/4 cup roasted red peppers, chopped
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
1/2 tsp. lemon juice

Preheat the oven to 375. Heat the oil in a Dutch oven over medium heat. Add the onion and 1/4 tsp. salt and cook until browned (12-14 minutes). Add water and broth, cover and bring to a boil. Take off the heat and stir in rice. Cover and bake until rice is tender, 65-70 minutes.

Remove from the oven, uncover and fluff the rice while stirring in roasted red peppers, Parmesan cheese, parsley and lemon juice.

Lay a clean folded kitchen towel under the lid and let sit for 10 minutes. Seasoin with salt and pepper to taste.

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