Oven-Baked Brown Rice with Parmesan, Lemon, and Herbs

Avoid using dried herbs, as fresh herbs really make this dish.  To double the recipe, use a 13 by 9 inch baking dish; the baking time need not be increased.

1 ½ cups long-, medium-, or short-grain brown rice

1 small onion, minced (about ½ cup)

1 tablespoon olive oil

½ teaspoon salt

2 1/3 cups low-sodium chicken broth

1 ounce Parmesan cheese, grated (about ½ cup)

¼ cup minced fresh parsley

¼ cup minced fresh basil

1 teaspoon grated lemon zest

½ teaspoon fresh lemon juice

1/8 teaspoon pepper

1.     Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Spread the rice in an 8-inch-square glass baking dish.

2.     Combine the onion, oil, and salt in a medium saucepan.  Cover and cook over medium–low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.  Stir in the broth and bring to a boil, covered.  Once the broth is boiling, immediately pour it over the rice.  Cover the baking dish tightly with a double layer of foil and bake until the rice is tender, about 1 hour.

3.     Remove the dish from the oven, uncover, and fluff the rice with a fork.  Stir in the Parmesan, parsley, basil, lemon zest, lemon juice, and pepper.  Cover the dish with a clean kitchen towel and let stand for 5 minutes.  Uncover and let the rice stand for 5 minutes longer before serving.