Asian Rice
#328831 - 04/25/08 07:47 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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This is from Eating Well Is The Best Revenge by Marian Burros, copyright 1995. It's very onion-y but you don't taste the onions as such once it's cooked. (This reminds me of a delicious Peg Bracken recipe that was just rice cooked in Campbell's French Onion Soup - which, sadly, has MSG so I can't use it any longer.)
Asian Rice
1/4 pound (4 ounces) whole onion or 3 ounced diced ready-cut onion (1 cup) {this is about one small onion}
1 teaspoon Asian sesame oil
1/2 cup long-grain rice {Uncle Ben's, Basmati, Texmati, etc.}
1 cup no-salt-added chicken stock or broth {I use the kind with salt added}
1 teaspoon reduced-sodium soy sauce {I use regular soy sauce}
1. Dice whole onion. Heat the oil in a heavy-bottomed pot for a few minutes, add the onion, and saute until it begins to brown.
2. Add the rice, stock, and soy sauce, bring to a boil, reduce heat, cover, and simmer until the rice is tender and the liquid has been absorbed, about 17 minutes.
Yield: 2 servings
Enjoy!
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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And how easy is this to make!! 
After it's done... I'm guessing this would make great leftovers, even cold with some cold cubed cooked chicken breast thrown in there and maybe some cold peas! YUM!
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