Onion Rice With Olive Oil Recipe

Ingredients:

For the Rice:
	Baldo Rice	2	Cup
	Salt	1	Tsp (large)
	Carrot (Medium size)	2	Qty
	Chicken Broth (Hot)	3	Cup
	Cinnamon Powder	1	Half Tbsp
	Black Pepper	1	Tsp
	Allspice	1	Tsp

For the Caramelized Onions:
	Dry Onion (Medium size)	4	Qty
	Granulated Sugar	1	Half Tbsp
	Apple Cider Vinegar	1	Tsp (large)
	Salt	1	Tsp

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Instructions:

1. Peel the onions, cut them into 2 halves and cut them into half-ring slices. Do not over thin.
2. Rinse the rice and soak it in warm salted water with 1 teaspoon of salt for 1/2 hour.
3. Peel the carrots and cut them into small cubes.
4. Take 1/2 tea glass of olive oil in a common rice cooker and heat it. Put the onions in a saucepan and sauté for 2-3 minutes on high heat. After adding granulated sugar, apple cider vinegar, salt and ground black pepper, continue the sautéing process at high heat until the onions turn brown.
5. Take half of the caramelized onions from the pot into a separate bowl. Put the remaining 1/2 tea glass of olive oil in the pot and fry the carrots and rice by turning them upside down until they become transparent.
6. Add salt to the roasted rice and add 1 to 1.5 parts of hot chicken stock. Mix one round and put on low heat. Close the lid and cook until the water evaporates.
7. Take the cooked rice from the fire and add the spices and turn it upside down. Place a paper towel, close the lid and leave to cool.
8. Take the cooled rice on a serving plate and serve by garnishing it with caramelized onions, finely chopped fresh green onions and parsley leaves, if desired. Bon Appetit!

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Pilaf