2 tbsp. vegetable oil
3/4 c. brown rice or 1 c. white rice
1 3/4 c. water (2 c. for white rice)
1 tsp. salt
1 lg. yellow onion, finely chopped
1/2 med. sweet red pepper, cored, seeded and coarsely chopped
1/2 c. grated Parmesan cheese
1/4 c. minced parsley
2 tbsp. minced basil or 2 tsp. dried basil, crumbled
1/4 tsp. black pepper
4 eggs
Pine nuts, toasted, to taste (optional)

Heat 1 tablespoon of the oil in a medium size saucepan over moderate heat for 1 minute. Add the rice and cook for 1 minute, stirring to coat. Add the water and 1/2 teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes (20 minutes for white rice) or until all the liquid has been absorbed. Cool to room temperature.

Heat the remaining tablespoon of oil in a heavy 10-inch skillet over moderately low heat for 1 minute. Saute the onion and sweet red pepper, stirring occasionally, until soft, about 7 minutes. Remove from the heat and stir in the cooked rice, 6 tablespoons of the Parmesan cheese, parsley, basil, remaining 1/2 teaspoon salt, and the black pepper.

CAN BE DONE AHEAD TO THIS POINT, COOLED TO ROOM TEMPERATURE AND STORED IN REFRIGERATOR FOR UP TO 2 DAYS.

Preheat the oven to 350 degrees. In a large bowl, beat the eggs. Stir in the rice mixture and pine nuts and blend well. Pour into a lightly oiled, 11x17x2 inch baking dish and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake, uncovered, for 25-30 minutes or until the center is set. Cut into 8 portions and serve hot as a side dish. Or serve at room temperature with cold roasted meats or poultry. Serves 8 as a side dish.