Brown Rice with Onions and Roasted Red Peppers
By America's Test KitchenPublished on January 6, 2009
Time
2 hours
Yield
Serves 4 to 6
Ingredients
4 teaspoons olive oil 2 medium onions, chopped fine (about 2 cups)1 cup low-sodium chicken broth 2 ¼ cups water 1 ½ cups long-grain brown rice (see note)1 teaspoon table salt ¾ cup chopped roasted red peppers ½ cup chopped fresh parsley ¼ teaspoon ground black pepper 1 ounce Parmesan cheese, grated (½ cup)1 lemon, cut into wedges
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle 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.
- Add broth and 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.
- 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.
Time
2 hoursYield
Serves 4 to 6Ingredients
4 teaspoons olive oil
2 medium onions, chopped fine (about 2 cups)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups long-grain brown rice (see note)
1 teaspoon table salt
¾ cup chopped roasted red peppers
½ cup chopped fresh parsley
¼ teaspoon ground black pepper
1 ounce Parmesan cheese, grated (½ cup)
1 lemon, cut into wedges
Ingredients
4 teaspoons olive oil
2 medium onions, chopped fine (about 2 cups)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups long-grain brown rice (see note)
1 teaspoon table salt
¾ cup chopped roasted red peppers
½ cup chopped fresh parsley
¼ teaspoon ground black pepper
1 ounce Parmesan cheese, grated (½ cup)
1 lemon, cut into wedges
Ingredients
4 teaspoons olive oil
2 medium onions, chopped fine (about 2 cups)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups long-grain brown rice (see note)
1 teaspoon table salt
¾ cup chopped roasted red peppers
½ cup chopped fresh parsley
¼ teaspoon ground black pepper
1 ounce Parmesan cheese, grated (½ cup)
1 lemon, cut into wedges
Why This Recipe Works
To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle 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.
- Add broth and 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.
- 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.
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