Brown Rice with Onions and Roasted Red Peppers

Name: Brown Rice with Onions and Roasted Red Peppers
Yield: Serves 4 to 6
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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Appears in Cook's Illustrated March/April 2009

Side Dishes

Vegetables

Rice

We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs a...

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