This recipe is adapted from America’s Test Kitchen. The original recipe has an optional roasted red peppers which we left out.

The rice was sweetish from the onions.

Ingredients

• 4 teaspoons olive oil
• 2 medium onions, chopped fine
• 1 cup low sodium vegetable or chicken broth
• 2 1/4 cups water
• 1 1/2 cups long or short-grain brown rice
• 1 teaspoon salt
• optional: 3/4 cup roasted red peppers, chopped
• 1/2 cup chopped fresh parsley leaves
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan
• 1 lemon, cut into wedges

Instructions

1. Heat oven to 375F degrees.
2. Heat oil in a large dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally, until well-browned, about 10 minutes.
3. Add broth and water, cover and bring to a boil. Remove pot from heat and stir in rice and salt. If you do not have a dutch oven, transfer the rice mixture into an oven safe casserole dish. Cover and bake rice until tender, about 65 to 70 minutes.
4. Remove pot from oven, uncover, fluff rice with a fork, stir in roasted red peppers (if using) and replace lid. Let stand for 5 minutes. Stir in parsley and black pepper.
5. Serve, passing Parmesan and lemon wedges separately.