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

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.

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.

Discard the paper, add the sugar, increase the heat to medium, cook for 15 minutes, stirring often until light golden.

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.

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Spiced Onion Rice