Perfect Baked Rice with Herbs and Veggies

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 2 1/4 cups water
• 1 cup veggie broth (or an additional cup of water)
• 1 1/2 cups long grain brown rice, rinsed and drained (I used half brown basmati rice and half wild rice, both long grain)
• 3/4 cup roasted red pepper, chopped
• 1/3 cup grated Parmesan cheese
• 1 small bunch curly parsley, chopped
• 1 lemon, juiced
• salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Set a rack in the middle position.

2. Heat the olive oil in an ovenproof pot with a lid over medium heat. Add the minced onion and cook 4 to 5 minutes until soft. Add the garlic and cook 1 minute more.

3. Add the rinsed and drained rice and stir 1 to 2 minutes to coat it in the oil and onion.

4. Pour in the water and veggie broth, add a generous pinch of salt and pepper, and bring to a simmer. Stir once, then cover the pot tightly.

5. Bake covered for 70 minutes, until the liquid is absorbed and the rice is tender. Check at 60 minutes and add a splash of water only if the rice is still hard and dry.

6. Remove the pot from the oven and let it stand covered for 10 minutes without lifting the lid.

7. Fluff the rice with a fork. Stir in the chopped roasted red pepper, grated Parmesan, chopped parsley, and lemon juice.

8. Taste and adjust the salt and pepper, then serve warm.