Rice with Caramelised Onion

Cooking Up The Pantry

image

This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.

Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.

Serves 6.

Ingredients

2 onions, peeled, halved and finely sliced

50g butter

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon salt

380g basmati rice

750mls water

small bunch of parsley, leaves removed and chopped.

Method.

Heat the butter in a heavy based pan with a well fitting lid over medium heat.

Add the onion and cook until soft and  golden brown.

Add the…

View original post 70 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s