Brown Rice with Onions and Roasted Red Pepper

BobS

Ingredients

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

Instructions

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.&nbsp Let stand for 5 minutes.  Stir in parsley and black pepper.   Serve, passing Parmesan and lemon wedges, separately.

Notes

Number of Servings: 4-6

Time to Prepare: