- 4
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
- 2 1/3 cups low-sodium chicken broth
- 1/8 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/4 cup minced fresh parsley leaves
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
Preparation
Step 1
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.