Ingredients:
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Directions:
Heat the butter in a medium nonstick skillet over medium-high heat until foaming; add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
Adjust an oven rack to the middle position; heat oven to 375 degrees. Spread the rice and onions in an 8-inch-square glass baking dish.
Bring the chicken broth to a boil, covered, in a medium saucepan over high heat; once boiling, immediately stir in the salt and pour broth over the rice. Cover the baking dish tightly with a double layer of foil. Bake the rice until tender, about 1 hour and 10 minutes.
Remove the baking dish from the oven, uncover, and fluff the rice with a fork. Stir in the pepper, parsley, basil, Parmesan, lemon zest and juice. Cover the dish with a clean kitchen towel; let the rice stand for 5 minutes. Uncover and let the rice stand 5 minutes longer; serve immediately. |
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