Brown Rice with Onions and Roasted Red Peppers

Name: Brown Rice with Onions and Roasted Red Peppers
Yield: Serves 4 to 6
Ingredients: 4 teaspoons, olive oil; 2 medium, onions, chopped fine (about 2 cups); 1 cup, low-sodium chicken broth; 2 1/4 cups, water; 1 1/2 cups, long-grain brown rice (see note); 1 teaspoon, table salt; 3/4 cup, chopped roasted red peppers; 1/2 cup, chopped fresh parsley; 1/4 teaspoon, ground black pepper; 1 ounce, Parmesan cheese, grated (1/2 cup); 1 , lemon, cut into wedges

Side Dishes
Vegetables
Rice

Appears in Cook's Illustrated March/April 2009

We’ve already solved the cooking problems that plague brown rice. Now, what to do about jazzing up its taste?

SERVES 4 to 6

TIME 2 hours

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