Brown Rice with Parmesan, Lemon, and Herbs
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 1 small onion, minced1 ½ cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice2 ⅓ cups low-sodium chicken broth ⅛ teaspoon table salt ⅛ teaspoon ground black pepper ¼ cup minced fresh parsley leaves ¼ cup chopped fresh basil ½ cup grated Parmesan cheese 1 teaspoon lemon zest ½ teaspoon lemon juice
Instructions
- Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
- 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.
- 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.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
1 small onion, minced
1 ½ cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 ⅓ cups low-sodium chicken broth
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
¼ cup minced fresh parsley leaves
¼ cup chopped fresh basil
½ cup grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon lemon juice
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
1 ½ cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 ⅓ cups low-sodium chicken broth
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
¼ cup minced fresh parsley leaves
¼ cup chopped fresh basil
½ cup grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon lemon juice
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
1 ½ cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 ⅓ cups low-sodium chicken broth
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
¼ cup minced fresh parsley leaves
¼ cup chopped fresh basil
½ cup grated Parmesan cheese
1 teaspoon lemon zest
½ teaspoon lemon juice
Why This Recipe Works
For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and overcooked: Most brown rice recipes call for a 2:1 water-to-rice ratio. For our brown rice recipe, we found that 2 1/3 cups water to 1 ½ cups rice gave us perfectly cooked rice.
Instructions
- Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
- 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.
- 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.
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