Rice With Onions
- Total Time
- 30 minutes
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Ingredients
- 1tablespoon unsalted butter
- 1tablespoon canola oil
- 2medium-size onions (8 ounces total), peeled and chopped (1½ cups)
- ½teaspoon dried thyme
- 2bay leaves
- 2cups extra-long-grain white rice
- 4cups chicken stock, preferably homemade
- Salt to taste
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
345 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 9 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Step 2
Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Step 3
Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Private Notes