Ingredients4 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 wedgesInstructions1. 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.NotesNumber of Servings: 4-6Time to Prepare: