Brown Rice with Onions and Roasted Red Peppers
We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?
Keywords
- Side Dishes
- Rice
- Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Fork
- Spoon
- Grater
- Citrus press
- Serving bowl
- Mixing bowl
Ingredients
- 4 teaspoons olive oil
- 2 medium onions, chopped fine (about 2 cups)
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice (see note)
- 1 teaspoon table salt
- 3/4 cup chopped roasted red peppers
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1 lemon, cut into wedges
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