Riverland Farm

Have you ever baked brown rice?




Cook's Illustrated

Prep Time

1 1/2 hours


  • 2 tbsp unsalted butter
  • 1 small onion, minced
  • 1 1/2 cup brown rice
  • 2 1/3 cup chicken or vegetable broth
  • 1/8 tbsp salt and pepper
  • 1 cup parsley, minced
  • 1/4 cup chopped fresh basil
  • 1/2 cup grated Parmesan
  • 1 tsp lemon zest
  • 1/2 tsp lemon juice


  1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
  2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
  3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
  4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

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