Spiced Onion Rice
Yields6 ServingsPrep Time10 minsCook Time40 mins
Ingredients
1 ½ cups long grain rice rinsed
2 ¼ cups cups (560ml) water
2 tbsp olive oil
60 g butter, chopped
4 large brown onions, peeled, halved, chopped
1 tbsp brown sugar
1 tsp each of smoked paprika, ground cumin, ground coriander
¼ cup pine nuts, toasted
3 tbsp chopped flat leaf parsley, optional
Method
1
Add rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Remove from heat and stand covered for 5 minutes.
2
Meanwhile, heat the oil and butter in a large deep-frying pan over medium-low heat. Add onions, stir to coat. Press a piece baking paper onto the surface of the onions, cook, stirring occasionally for 20 minutes until soft.
3
Discard the paper, add the sugar, increase the heat to medium, cook for 15 minutes, stirring often until light golden.
4
Stir in the combined spices, and season well. Add the rice then pine nuts, stir until warmed through. Scatter over the parsley if using and serve.
Ingredients
1 ½ cups long grain rice rinsed
2 ¼ cups cups (560ml) water
2 tbsp olive oil
60 g butter, chopped
4 large brown onions, peeled, halved, chopped
1 tbsp brown sugar
1 tsp each of smoked paprika, ground cumin, ground coriander
¼ cup pine nuts, toasted
3 tbsp chopped flat leaf parsley, optional