Rice with Onion

UmmBinat was my team mate with this tasty recipe for the April 2010 recipe swap. She is from Canada. She modified this recipe from The Complete Middle East Cookbook by Tess Mallos. I modified it even more as we don't have basmati rice. This recipe is also called Mashkoul. Russell really enjoyed this rice as it is not sticky. A big plus for him!

Rice with Onion

2 cups long grain white rice

cold water

1 TBSP salt

1 large onion, finely chopped

1/4 cup butter or margarine

Preheat oven to 350 degrees.

Bring 6 cups water to a boil in a large pot. Add rice and salt and return water to a boil. Stir occasionally to keep grains separate. Boil for 8 minutes. Strain in a large sieve. (I used my ricer that I use to make applesauce since the holes are super tiny. Didn't want to lose the rice!)

Heat butter in a heavy pan. Add onion. Fry gently until transparent. Increase heat and fry until crisp and light colored. Careful though - they will cook quickly!

Grease a 9x13 baking pan. Add 1/2 the onion and the strained rice. With a fork mix well. Sprinke remaining onion over rice mixture. Sprinkle rice with water if necessary. I did as the rice wasn't quite finished cooking. Cover with foil and bake at 350 degrees for 30 minutes.