Preheat the oven to 350 degrees. Combine the above ingredients in a 3-quart baking pan or casserole dish and cover tightly with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork.
Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 teaspoon of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.
After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 tablespoon sugar and 1/2 apple, finely diced.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 583.6mg||20 %|
|Potassium 267.7mg||7 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 61.3g|
|Protein 7.1g||10 %|
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Calories per serving: 310
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