Parmesan Lemon Herb Brown Rice

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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."

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Steps

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Adjust an oven rack to the middle position.

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Preheat oven to 375f.

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Spread rice in a 8x8 glass baking dish.

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Combine the onion , oil , and salt in a medium saucepan.

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Cover and cook over medium-low heat , stirring occasionally , until the onion is softened , 8-10 minutes.

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Stir in the broth and bring to a boil.

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Once broth is boiling immediately pour it over the rice.

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Cover the baking dish tightly with a double layer of foil.

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Bake until rice is tender , about 1 hour 10 minutes.

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Remove baking dish from oven , uncover , and fluff the rice with a fork.

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Stir in the parmesan , parsley , basil , lemon juice , lemon zest and pepper.

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Cover the dish with a clean kitchen towel and let stand for 5 minutes.

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Uncover and let the rice stand for 5 minutes longer before serving.

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Ingredients

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brown rice, onion, olive oil, salt, low sodium chicken broth, parmesan cheese, fresh parsley, fresh basil, lemon, juice and zest of, ground black pepper