Wednesday, March 23, 2011

Brown Rice with Parmesan, Lemon, and Herbs

I made this for dinner last is now one of my favorite side dishes!

Brown Rice with Parmesan, Lemon, and Herbs

1 C brown rice
water, or chicken broth for a richer flavor
2 TB unsalted butter
1 small onion, chopped medium
1/8 tsp salt
1/8 tsp black pepper
1/4 C minced fresh parsley leaves
1/4 C chopped fresh basil (I didn't have fresh so I used about 1 TB dry)
1 ounce Parmesan cheese, freshly grated (about 1/2 C)
1 tsp grated zest and 1/2 tsp juice from one lemon

1. Place rice in medium saucepan. Place your index finger on top of the rice and fill with water/broth until it reaches the first knuckle of your finger.
2. Bring to a boil over high heat. As soon as you can see the bubbles boiling up through the rice, cover and reduce to low. Let simmer for 45 minutes. Do not remove the lid before 45 minutes.
3. Meanwhile heat the butter in a medium skillet over medium-high heat until foaming; add the onion and cook, stirring occasionally, until transparent, about 3 minutes. Remove from heat and set aside.
4. Once the rice is done, flush with a fork. Stir in onion, pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover the dish with a clean kitchen towel; let the rice stand for 5 minutes; serve immediately.

*Adapted from The New Best Recipe Book

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