Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 2 1/4 cups water
  • 1 cup veggie broth (or an additional cup of water)
  • 1 1/2 cups long grain brown rice, rinsed and drained (I used half brown basmati rice and half wild rice, both long grain)
  • 3/4 cup roasted red pepper, chopped
  • 1/3 cup grated Parmesan cheese
  • 1 small bunch curly parsley, chopped
  • 1 lemon, juiced
  • salt and pepper

Instruction

  • Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
  • Heat the olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
  • Add the water and broth (optional), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover and bake until the rice is tender and cooked through, about 65 to 70 minutes. Near the end of the baking time, prepare the veggies (chop the parsley and red pepper, etc.)
  • Remove the pot from the oven, uncover and fluff the rice with a fork. Expect that some of the rice will be stuck to the sides/bottom of the pot; just use a big wooden spoon or spatula to scrape the rice in with the rest.
  • Mix in the veggies, herbs, cheese and lemon juice. Place a clean, folded kitchen towel over the top of the Dutch oven and cover. This helps absorb excess moisture. 10 minutes later, season with salt and pepper and serve!