Brown Rice With Roasted Peppers

By mariannefeldman

Ingredients

• WHY THIS RECIPE WORKS:
• BROWN RICE WITH ONIONS AND ROASTED RED PEPPERS
• 1, 2009. 1, 2009. From Cook's Illustrated.
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• to Rice with Onions and Peppers We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste? Watch the Video
• 4 TO 6 6
• To brown rice (see related How To Cook) can also be used.
• INGREDIENTS
• 4 4 4 teaspoons olive oil
• 2 2 2 medium onions, chopped fine (about 2 cups)
• 1 1 1 cup low-sodium chicken broth
• 2 1/4 2 1/4 1/4 cups water
• 1 1/2 1 1/2 1/2 cups long-grain brown rice (see note)
• 1 1 1 teaspoon table salt
• 3/4 3/4 3/4 cup chopped roasted red peppers
• 1/2 1/2 1/2 cup chopped fresh parsley
• 1/4 1/4 1/4 teaspoon ground black pepper
• 1 1 1 ounce Parmesan cheese, grated (1/2 cup)
• 1 1 1 lemon, cut into wedges
• INSTRUCTIONS
• 1 1. to to 375 12 to 14 position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.
• 2 2. to 65 to 70 water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
• 3 3. 5 Remove pot from oven, uncover, fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and black pepper. Serve, passing Parmesan and lemon wedges separately.

Preparation

Step 1

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