Brown rice with parmesan, lemon and herbs

Ingredients

2 tbs. butter
1 onion, small
1-1/2 c. brown rice, any length
2-1/3 c. chicken broth
1/8 tsp. salt
1/8 tsp. ground black pepper
1/4 c. parsley, fresh minced
1/4 c. basil, chopped fresh
1/2 c. Parmesan cheese, grated
1 tsp. grated lemon zest
1/2 tsp. lemon juice
2 tsp. butter, or vegetable oil

Instructions

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