If I haven’t convinced you yet to try the easy baked brown rice, then this variation is sure to get you to. 🙂
I have a bit of a roasted garlic addiction (do they have treatment for that kind of thing?) and this isn’t helping.  I love brown rice when it’s fluffy and tender, and with the flavor additions here it takes it over the top.  If you don’t have fresh herbs, just use a T of dried, but definitely use the fresh if you have them.
ROASTED GARLIC BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained
1/4 cup roasted garlic pasteÂ
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp lemon zest
1/2 tsp fresh lemon juice
Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.  (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.
Recipe source:  Adapted from The America’s Test Kitchen Healthy Family Cookbook
Ingredients
- 1 T olive oil
- 1/2 cup onion, minced
- salt and pepper
- 2 1/4 cups water
- 1 cup chicken stock
- 1 1/2 cups long grain brown rice, rinsed & drained
- 1/4 cup roasted garlic paste
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 tsp lemon zest
- 1/2 tsp fresh lemon juice
Instructions
- Heat the oil in a oven safe pot over medium heat.
- Add the onion and a pinch salt and cook until browned, about 12 minutes.
- Add the water and broth, cover, and bring to a boil.
- Stir in the rice and cover again.
- Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
- Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes. (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
- Season with salt and pepper to taste and serve.
