Rice Cooked In Onions Food

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

CARAMELIZED ONION RICE

Steps:

• Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
• Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
• Mix rice, broth and onion mixture and cook in rice cooker.
• Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.

STUFFED ONIONS RECIPE

Steps:

• 1. Fill a large pot with water and bring to a boil. Peel onions and trim the ends.. Make a cut down on one side of each of the onions, cutting into the center from top to bottom. Cook 15 minutes in boiling water. Remove from boiling water and allow to cool. separate out the layers of the onions 2. Finely chop parsley, mint and onion hearts (the inner part that you can't fill). 3. In a large bowl mix ground beef, rice, chopped herbs and onions hearts, crushed garlic, salt, pepper, Baharat, paprika and olive oil (optional). 4. Place 1-2 tablespoons of the meat mixture in each layer of the onions and wrap. 5. Into a large pan pour broth, water and date syrup. Add cinnamon stick and bay leaf. Arrange stuffed onions in the pan with the cut side down. Bring to a boil, reduce the heat to low, cover the pan and simmer for about 1 hour.

RICE WITH ONIONS, GARLIC AND HERBS

Steps:

• Combine the first 4 ingredients in a food processor and puree.
• Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
• Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
• Add the stock and bring to a boil.
• Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
• Stir in the reserved tablespoon of the onion mixture and serve.

RICE WITH ONIONS

Steps:

• 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.
• 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.
• Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

ONION RICE

Steps:

• Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

RICE COOKED IN ONIONS

Steps:

• Bring saucepan of water to boil, and salt it. Add rice, stirring occasionally, until it loses translucence, about 5 minutes.
• While rice cooks melt 3 tablespoons butter over medium heat in a broad, deep skillet or casserole that can be covered. Add onions, a large pinch of salt and some pepper. Cook, stirring occasionally, until onions just begin to soften, about 5 minutes.
• Drain rice, leaving it wet. Add to onions along with saffron. Stir, turn heat to minimum and cover. Cook, stirring occasionally, about 45 minutes, or until onions are very soft and rice is cooked through. Don't stir for final 10 or 15 minutes, so bottom browns a bit.
• Add shrimp. Stir, cover again and cook until done, 5 to 10 minutes. Taste, and adjust seasoning. Stir in heavy cream and remaining butter, if they are being used. Heat through once more, turn off heat and let sit 10 minutes or so. Dish will retain heat for at least half an hour, and can be reheated gently. Garnish with parsley, and serve.