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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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