Onion Rice With Olive Oil Recipe
This cold rice, which can be a different alternative to your olive oil appetizers and vegetable dishes, can also be served as a side dish next to hot meat or chicken grills, as it contains plenty of carrots and cinnamon. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 20 Min
| Ingredients for 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 | ||
| Ingredients for Caramelized Onions: | |||
| Dry Onion (Medium size) | 4 Qty | ||
| Granulated Sugar | 1 Half Tbsp | ||
| Apple Cider Vinegar | 1 Tsp (large) | ||
| Salt | 1 Tsp | ||
Steps:
-
Peel the onions, cut them into 2 halves and cut them into half-ring slices. Do not over thin.
-
Rinse the rice and soak it in warm salted water with 1 teaspoon of salt for 1/2 hour.
-
Peel the carrots and cut them into small cubes.
-
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.
-
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.
-
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.
-
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.
-
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!
90 Min
