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  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 2¼ cups water
  • 1 cup veggie broth (or an additional cup of water)
  • 1½ cups long grain brown rice, rinsed and drained (I used half brown basmati rice and half wild rice, both long grain)
  • ¾ cup roasted red pepper, chopped
  • ⅓ cup grated Parmesan cheese
  • 1 small bunch curly parsley, chopped
  • 1 lemon, juiced
  • salt and pepper
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