Spiced Onion Rice

Serves6 ServingsPrep Time10 minsCook Time40 mins
Spiced onion rice

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

Directions

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.

Spiced Onion Rice

Have you tried...

This website is funded through the Hort Innovation Onion Fund, using the Onion marketing levy. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Marketing enquiries email: marketing@horticulture.com.au Editorial media enquiries email: pr@bitecom.com.au

© 2019 by Hort Innovation Australia