Rice and Grains

Baked Brown Rice with Roasted Red Peppers and Onions

SERVES 4 to 6 (VEG):  Baking brown rice guarantees even cooking, and resting the rice
while the add-ins warm through ensures a fluffy texture

WHY THIS RECIPE WORKS We set out to bulk up baked brown rice with add-ins that would complement the hearty flavor and texture of the rice. A combination of aromatic browned onions and sweet roasted red peppers made for a simple, refreshing upgrade. To be sure that the aromatics fully penetrated the rice, we sautéed chopped onions until well browned before adding the rice and water to the pot. Once the rice was tender, we stirred in chopped roasted red peppers and let them warm through as the rice rested off the heat. Minced parsley added color and freshness, and we served the dish with a sprinkling of buttery, nutty Parmesan cheese and a squeeze of fresh lemon. Medium-grain or short-grain brown rice can be substituted for the long-grain rice.

  • 4 teaspoons extra-virgin olive oil
  • 2 onions, chopped fine
  • Salt and pepper
  • 2¼ cups water
  • 1 cup chicken or vegetable broth
  • 1½ cups long-grain brown rice, rinsed
  • ¾ cup jarred roasted red peppers, rinsed, patted dry, and chopped
  • ½ cup minced fresh parsley
  • Grated Parmesan cheese
  • Lemon wedges
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until softened and well browned, 12 to 14 minutes.
  2. Stir in water and broth and bring to boil. Stir in rice, cover, and transfer pot to oven. Bake until rice is tender and liquid is absorbed, 65 to 70 minutes.
  3. Remove pot from oven. Sprinkle red peppers over rice, cover, and let sit for 5 minutes. Add parsley to rice and fluff gently with fork to combine. Season with salt and pepper to taste. Serve with grated Parmesan and lemon wedges.

VARIATION

Baked Brown Rice with Peas, Feta, and Mint -VEG

Omit 1 onion and Parmesan. Substitute 1 cup thawed frozen peas for red
peppers and ½ cup crumbled feta cheese, ¼ cup minced fresh mint, and ½
teaspoon grated lemon zest for parsley.

FOOLPROOF BAKED BROWN RICE

SERVES 4 (VEG)

Medium-grain or short-grain brown rice can be substituted for the long grain rice. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.

  • 2⅓ cups boiling water
  • 1½ cups long-grain brown rice, rinsed
  • 2 teaspoons extra-virgin olive oil
  • Salt and pepper

Adjust oven rack to middle position and heat oven to 375 degrees. Combine boiling water, rice, oil, and ½ teaspoon salt in 8-inch square baking dish. Cover dish tightly with double layer of aluminum foil. Bake until rice is tender and water is absorbed, about 1 hour. Remove dish from oven, uncover, and gently fluff rice with fork, scraping up any rice that has stuck to bottom. Cover dish with clean dish towel and let rice sit for 5 minutes. Uncover and let rice sit for 5 minutes longer. Season with salt and pepper to taste. Serve.

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