80 minutes
A hearty, flavorful bake with caramelized onions, roasted red peppers, and brown rice.
teaspoons
Onions, chopped fine
each
cups
cups
teaspoons
Roasted Red Peppers, chopped
cups
Flat Leaf Parsley, minced
cups
teaspoons
Parmesan Cheese, grated
cups
each
1. Preheat Oven
Preheat your oven to 375°F and make sure your oven rack is positioned in the middle.
2. Caramelize Onions
Heat the olive oil in a Dutch oven over medium heat until it shimmers. Add the finely chopped onions and cook them for 12 to 14 minutes, stirring occasionally, until well browned.
3. Add Liquids and Rice
Add the water and chicken broth to the pot. Cover and bring the mixture to a boil. Remove from heat and stir in the brown rice and salt. Mix well, then cover and transfer to preheated oven. Bake for 65 to 70 minutes, or until the rice is tender.
4. Add Roasted Red Peppers
Take the pot out of the oven and uncover it. Fluff the rice gently with a fork. Stir in the chopped roasted red peppers, then cover again and let sit for 5 minutes.
5. Finish and Serve
Stir in the minced fresh parsley and black pepper. Serve the dish topped with grated Parmesan cheese and lemon wedges on the side.
Choose a high-quality brown rice for its nutty flavor and firm texture, which holds up well in a bake. Make sure to rinse the rice thoroughly to remove excess starch, which can cause the grains to clump. For extra flavor, consider toasting the rice in a dry pan or with a bit of oil before cooking it; this will enhance its nutty taste.
Patience is key when caramelizing onions. They should be cooked slowly over medium-low heat to coax out their natural sugars and achieve a deep golden brown color without burning. A pinch of salt helps to draw out moisture and speed up the process. Stir occasionally, but not too often, to allow the onions to brown evenly.
Ensure even cooking by spreading the mixture in an even layer in a well-greased baking dish. Covering the dish with foil for the first part of baking helps the rice cook through without drying out. Remove the foil towards the end to allow the top to become golden and slightly crisp.
If you have the time, roast your own red peppers instead of using jarred ones. The flavor is incomparably richer and sweeter. Char the peppers over an open flame or under a broiler, then place them in a covered bowl to steam before peeling. This process makes the skin easier to remove and also concentrates the flavors.
Using a flavorful liquid to cook your rice, such as vegetable or chicken stock, will infuse it with additional flavor. You can also add a splash of white wine to the onions as they caramelize for an extra layer of complexity.
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