I decided to kill 2 birds with one stone: I cooked some tasty brown rice to use as a side dish for the rest of the week.
Best Dang Brown Rice
By October 2, 2011Published:
- Yield: 2 cups (8 Servings)
- Prep: 20 mins
- Cook: 1 hr 24 mins
- Ready In: 1 hr 44 mins
Brown rice is blanded, takes a while to cook (40-45 mins for the long grain) and adding vegetables and salt/pepper just never really make me crave to finish the pot. I remember I came across this recipe from Cooks Illustrated that used roasted red peppers. So, having roasted some peppers and dicing them up with a fling into the baked rice (yes, I said baked. You say whaaa? I say baked) I have to say this is the best flavored rice I have made myself.
- 4 tsp olive oil
- 2 medium onions chopped fine (about 2 cups)
- 3.25 cups low-sodium chicken broth
- 1.5 cups long-grain brown rice
- 1 tsp table salt
- .75 cup roasted red peppers (1 roasted pepper) chopped
- .25 cup fresh parsley chopped
- .25 cup fresh cilantro chopped
- 1 tsp ground black pepper
- 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.
- Also, to roast the pepper, you can turn on your broiler and put the pepper(s) on a broil pan. Don’t worry, the skin of the pepper will char. This is good! Rotate the peppers so all the skin looks black. It will take about 10-15 mins per face of the pepper. After it is roasted, just put it in a pot with the lid on and set aside. This will steam the pepper and make taking the skin off, real easy.