Ingredients
Scale
- 1 cup white rice
- 2 cups low-sodium beef broth
- 2 medium onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- to taste salt and pepper
- to taste fresh parsley, chopped
- 1/2 cup shredded Gruyere cheese (optional)
Instructions
- In a medium saucepan, heat the olive oil and one tablespoon of butter over medium heat.
- Add the sliced onions and cook, stirring often, until they’re caramelized (about 15-20 minutes). They should be golden brown and fragrant.
- Once the onions are caramelized, add the rice and stir for 2-3 minutes until it becomes translucent.
- Pour in the broth, garlic powder, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and stir in the remaining butter. If using, add the shredded cheese and let it melt.
- Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 30