Oven-Baked Brown Rice Pilaf with Caramelized Onions
A hands-off method for perfectly fluffy, nutty brown rice
Why This Recipe Works
Baking brown rice in the oven ensures even heat distribution, which prevents the scorched bottoms or gummy textures often found with stovetop methods. The deep caramelization of the onions provides a savory base that balances the nutty grain.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F. Heat the oil in a Dutch oven over medium heat until shimmering, then add the onions and cook, stirring occasionally, until they are well browned and sweet, about 12 to 14 minutes.
Add the water and broth, cover the pot, and bring the liquid to a boil. Remove the pot from the heat, stir in the rice and salt, then return the cover and transfer the pot to the oven. Bake until the liquid is fully absorbed and the rice is tender, 65 to 70 minutes.
Remove the pot from the oven and uncover. Fluff the grains gently with a fork and stir in the red peppers, then replace the lid and let the rice sit for 5 minutes to finish steaming. Stir in the parsley and pepper, and serve warm with Parmesan and lemon wedges.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
