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Spiced Onion Rice

Serves6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Spiced onion rice

 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
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.