Caramelized Onion Flavored Rice Recipes

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.

CARAMELIZED ONION-FLAVORED RICE

Steps:

• Rice rice well, cover with 3 inches of water and soak for up to 2 hours.
• Heat oil in a large saucepan.
• Add bay leaves, cinnamon and cloves.
• Saute until fragrant (about one minute).
• Stir in onions.
• Saute stirring frequently until caramelized (20 to 25 minutes).
• Reduce heat as onions begin to color.
• Add a spoonful of water to prevent burning if necessary.
• When the onions are caramelized, drain rice and add to onions.
• Mix well.
• Add 3 1/2 cups of water and salt.
• Cover and bring to a boil over high heat.
• Reduce heat to low, cover and cook for 25 minutes (without peeking).
• Remove from heat, leave lid ajar to allow steam to escape.
• Let rest for 5 minutes.
• Fluff and serve.

FLAVORED CARAMELIZED ONIONS

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine.
• Cook for 5 more minutes.

CARAMELIZED ONIONS

Steps:

• In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
• If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
• Add salt and pepper to taste.

RICE PILAF WITH SPINACH AND CARAMELIZED ONIONS

Steps:

• Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer 1/2 cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 cup onion slices.