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Categories Sides Brown Rice with Onions and Roasted Red Pepper
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Brown Rice with Onions and Roasted Red Pepper

This is a great rice dish and it takes little attention, as it cooks in the oven.  Roasting your own red pepper adds a lot of flavor.  Don\'t forget to serve with the fresh Parmesan and lemon wedges.


4 tsps EVOO

2 med onions chopped fine, about 2 cups

1 cup low sodium chicken stock

2 ¼ cups water

1 ½ cup long-grain, brown rice

1 tsp table salt

¾ cup roasted red pepper, chopped

½ cup chopped fresh parsley leaves

¼ tsp ground black pepper

1 ounce Parmesan, grated (about ½ cup)

1 lemon cut into wedges


1. Adjust oven rack to middle of the oven, and preheat to 375F

2. Heat oil in a Dutch oven, and add onion, stirring occasionally until well browned, 12 – 14 minutes.

3. Add broth and water; cover and bring to a boil.  Remove pot from heat and stir in rice and salt.  Cover and bake rice until tender (65 – 70 minutes).

4. Remove pot from oven, stir in roasted red peppers and cover with lid.  Let stand for 5 minutes.  Stir in parsley and black pepper.   Serve, passing Parmesan and lemon wedges, separately.

Number Of Servings:4-6Source:Cooks Illustrated, March-April, 2009 edition, page
Vegetarian:NoTime To Prepare:
Date:Sun 08 Feb 2009 22:52:27 UTCViewed:2709 times
Rating:No votes

recipe rating
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rsammisComment added on: Mon 23 Mar 2009 03:24:34 UTC
What's EVOO?
JOHN & MISTYComment added on: Tue 24 Mar 2009 15:31:47 UTC
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