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Nutrition Facts
Serving Size 1 (149g) Recipe makes 4 servings The following items or measurements are not included below: garlic oil basil oil
Calories 199
Calories from Fat 17		(8%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 289mg		12%
Potassium 127mg		3%
Total Carbohydrate 39.1g		13%
	Dietary Fiber 1.4g	5%
	Sugars 0.7g
Protein 5.1g		10%
detailed view... how is this calculated?

Caramelized Onion Rice

Recipe #368067 | 25 min | 5 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #775963
Apr 26, 2009

I made some very simple chicken kabobs and had some onion bits and pieces left over, so I decided to make some rice to go along side it. This is all stuff I had on hand (I just got back from World Market which is why I had the garlic and basil oil on hand) and this is definitely a one off from plain white rice. And I promise it's not too oily! Enjoy!

SERVES 4 , 4 cups (change servings and units)

Ingredients

1/4-1/2 cup onion, diced
1 teaspoon garlic oil, minced garlic will work just as well
1 teaspoon basil oil
1 teaspoon extra virgin olive oil
1 cup jasmine rice
1 1/2 cups chicken broth, I like Rachel Ray's Stock in a Box
salt and pepper

Directions

1
Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
2
Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
3
Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
4
Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.