We did a version of this in the rice cooker (with water rather than broth) and it was fast and easy. Like brown rice risotto. Beware: if you follow the oven directions, below, you'll need 4 times the liquid it calls for. I ended up finishing it on the top of the stove. It came out of the oven crunchy.
Published May 1, 2004 in Cooks Illustrated
Serves 4 to 6.
Ingredients
2 tablespoons unsalted butter
1 small onion , minced
1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/3 cups low-sodium chicken broth
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 cup minced fresh parsley leaves
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon lemon juice
Instructions
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.
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