RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2414
| View Recipe |
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| Recipe Name: |
Brown Rice with Parmesan, Lemon and Herbs |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-03-16
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
75.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-inch-square glass baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf minced
0.25 Cup basil, fresh chopped
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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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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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