ONION RICE
Simple and versatile rice side dish that everyone loves!
Provided by Denyse
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 26.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 2.4 mg, Sugar 0.8 g
ONION RICE
We love boiled ham. Sometimes I boil the traditional potatoes and cabbage with it. Other times I make this delicious, simple side dish. Its as easy as making plain rice but much tastier. When you're not making boiled ham you can do the same with chicken or beef stock as well.
Provided by 3KillerBs
Categories Long Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine rice, onions, and ham broth in a medium saucepan.
- Cook uncovered on medium-high heat until the broth boils.
- Stir, then simmer covered on low heat for 7 minutes.
- Stir, then simmer covered another 5 minutes.
- Stir in the Parmesan if desired. Add black pepper to taste. Let sit covered 5-7 minutes until all the broth has been absorbed.
- Fluff with a fork before serving.
Nutrition Facts : Calories 180.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 39.8, Fiber 1, Sugar 1.2, Protein 3.5
STUFFED ONIONS
These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.
Provided by Kay Chun
Categories grains and rice, vegetables, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
- Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
- In a small bowl, combine saffron and lemon juice, and let sit.
- Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
- Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
- Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
- Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
- Garnish with parsley and drizzle with oil. Serve warm.
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
JANET'S ONION RICE
My Aunt Janet is a wonderful cook, and this is an easy way to make "fried rice". It is a good compliment to any meat fixed with an Oriental flavor.
Provided by carole in orlando
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, with a tight fitting lid, saute the rice in the butter until a light golden brown.
- Stir frequently during this process.
- Add onion soup and the can of water and cover and simmer until the water is nearly all absorbed.
- Add the peas and water chestnuts and continue to simmer until the water is completely absorbed.
- If you like the rice alittle more salty, add soy sauce to your taste.
Nutrition Facts : Calories 268.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.3, Sodium 686.9, Carbohydrate 44.6, Fiber 2, Sugar 3.1, Protein 6.6
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