Simple 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!

Lemon Pepper Baked Brown Rice

¾  cups brown rice (I prefer Mahatma Brown Rice)

1 ¼ cups low sodium chicken broth (or water if you prefer)

juice of one medium lemon (approximately ¼ cup) and zest

½ teaspoon kosher salt

1 teaspoon fresh cracker black pepper (plus more for serving)

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.   

To reheat rice drizzle ½ - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.

This recipe is adapted from Alton Brown.

Click here for a printable version of this recipe - The Slow Roasted Italian.com