Prep 10 mins
Cook 40 mins
The onions give a wonderful flavor to the rice.
- 4 cups onions, sliced
- 4 tablespoons butter
- 1 1⁄2 cups long grain rice (I use basmati)
- 1⁄2 teaspoon dried thyme
- salt and pepper
- 3 cups chicken broth or 3 cups vegetable broth
- Melt the butter in a large skillet add onions and cook slowly, stirring occasionally until golden (do not burn). Add rice, salt, pepper& thyme.
- Stir in the chicken stock [or Vegetable stock for vegetarians], turn heat to low and cook uncovered for apprx 30 minutes stirring occasionally or until the rice is cooked and the broth is absorbed.
This dish reminds me of my late Mum's rice and curry recipe which was my absolute favourite dish. Even though there is no curry, the onion flavour is exactly the same. I am a vegetarian so I used chicken flavoured stock. Good recipe Bergy!
Other than scaling the recipe in half, I followed the instructions - even used basmati! The onions gave the rice a nice flavour but I found this dish to be rather bland. Next time, I'll add some garlic & more herbs (sage, turmeric or saffron). Thanx Bergy!