A simple but tasty rice side dish.
I have not tried it as yet.. but will soon. It looks simple, esy to make, and delicious. Thank you - 16 Feb 2013
As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard, I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions ~ - 13 Aug 2011 (Review from Allrecipes US | Canada)
This will be going into our regular meal rotation! I used a yellow onion (all I had - I rarely buy red) and sauteed it in half butter, half olive oil, and cut back on the pepper, to 1/4-1/2 tsp (I just grind it in). Delicious! It's a very flexible recipe provided you stay within the 1:2 rice:water ratio. We also like to add a bit of minced garlic just before adding the broth. Editing to add sometimes it takes a little longer than 20 minutes (I find it takes 25-30). Using equal portions of onion and rice (ie. 1 cup of raw onion, 1 cup of uncooked rice) seems to offer the perfect ratio (for us). Also very good if you let the onions turn translucent prior to adding the rice so they brown a bit while you "toast" the rice. - 20 Jul 2008 (Review from Allrecipes US | Canada)