Yield: 3

Lemon Pepper Baked Brown Rice
This is healthy and delicious side dish that I made to accompany the Rosemary Roasted Chicken. The lemon give a tangy flavor and contrast to the pepper. Fabulous!
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 3/4 cups brown rice (I prefer Mahatma Brown Rice)
- 1 1/4 cups low sodium chicken broth (or water if you prefer)
- juice of one medium lemon (approximately 1/4 cup) and zest
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh cracker black pepper (plus more for serving)
Instructions
- Preheat oven to 375F.
- Place the rice into an 8x6 -inch glass baking dish.
- Bring the chicken broth, lemon juice, salt and pepper to a boil in a covered pot on the stove top.
- Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil.
- Bake in the middle rack of the oven for 1 hour.
- After 1 hour, remove cover. You will see the top speckled with your spices.
- Fluff the rice with a fork. Sprinkle with fresh cracked black pepper for garnish . Serve immediately or allow to cool and refrigerate.
DONNA'S NOTES
- To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
This recipe is adapted from Alton Brown.
Mmm.that looks really good! I'm eating a lot of brown rice right now, so I'll have to try that out :)
ReplyDeleteHow cool! I've never seen rice baked before.
ReplyDelete