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Brown Rice with Onions and Roasted Red Pepper

BobSBobS Posts: 2,485
edited November -1 in Sides
<h4>Ingredients</h4><p>4 tsps EVOO</p>
<p>2 med onions chopped fine, about 2 cups</p>
<p>1 cup low sodium chicken stock</p>
<p>2 ¼ cups water</p>
<p>1 ½ cup long-grain, brown rice</p>
<p>1 tsp table salt</p>
<p>¾ cup roasted red pepper, chopped</p>
<p>½ cup chopped fresh parsley leaves</p>
<p>¼ tsp ground black pepper</p>
<p>1 ounce Parmesan, grated (about ½ cup)</p>
<p>1 lemon cut into wedges</p><h4>Instructions</h4><p>1. Adjust oven rack to middle of the oven, and preheat to 375F</p>
<p>2. Heat oil in a Dutch oven, and add onion, stirring occasionally until well browned, 12 – 14 minutes.</p>
<p>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).</p>
<p>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.</p><h4>Notes</h4><p><b>Number of Servings:</b> 4-6</p><p><b>Time to Prepare:</b> </p>
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