Ingredients:

  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) vegetable or chicken broth
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 2 medium onions, thinly sliced
  • 1 tablespoon (15g) unsalted butter
  • 2 cups (200g) shredded cheese (cheddar, mozzarella, or a blend)
  • 1 teaspoon (5g) garlic powder
  • 1/4 teaspoon (1g) black pepper
  • 1/2 teaspoon (2g) dried thyme or parsley (optional)
  • 1/4 cup (30g) grated Parmesan cheese (optional)

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Drain. In a medium saucepan, heat olive oil over medium heat. Add rice and sauté for 2 minutes. Add broth and salt, bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed. Remove from heat.
  2. In a sauté pan, melt butter over medium heat. Add sliced onions, sprinkle with salt, and sauté for 15-20 minutes until caramelized and golden brown. Stir occasionally to prevent burning. Add garlic powder and black pepper during the last 5 minutes of cooking.
  3. Preheat the oven to 375°F (190°C). In the baking dish, combine the cooked rice, sautéed onions, and 1 1/2 cups of shredded cheese. Mix well.
  4. Spread the mixture evenly in the baking dish. Top with remaining cheese and optional Parmesan. Bake for 20 minutes or until the cheese is bubbly and golden brown.
  5. Let cool for 5 minutes before serving. Enjoy your baked rice with onions and cheese delight!