Hearty Baked Brown Rice
A hands-off method for fluffy rice packed with caramelized onions and roasted peppers
Why This Recipe Works
Baking brown rice ensures even cooking without the risk of scorching on the stovetop. This version relies on deeply caramelized onions to provide a savory backbone that elevates a simple side into a satisfying base for a meal.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F.
Heat the oil in a large ovenproof saucepan over medium-high heat until it shimmers but does not smoke.
Add the onions and cook, stirring frequently, until they are deeply browned and softened, 10 to 15 minutes.
While the onions are browning, bring the water and broth to a boil in a separate small saucepan.
Add the rice to the browned onions and cook until the grains are fragrant and lightly toasted, about 2 minutes.
Stir the boiling water mixture and salt into the rice. Return the pot to a boil, then cover with a tight-fitting lid and transfer the pot to the oven.
Bake until the liquid is fully absorbed and the rice is tender, 45 to 50 minutes.
Remove the pot from the oven and let it stand, covered, for 10 minutes to allow the steam to finish softening the grains.
Fold in the roasted peppers, parsley, and black pepper. Serve warm with Parmesan and lemon wedges on the side.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
What substitutions can I make?
- long-grain brown rice: medium or short-grain brown rice
