Rice Cooked In Onions Recipes

Steps:

• Combine the first 4 ingredients in a food processor and puree.
• Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
• Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
• Add the stock and bring to a boil.
• Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
• Stir in the reserved tablespoon of the onion mixture and serve.

Steps:

• Bring saucepan of water to boil, and salt it. Add rice, stirring occasionally, until it loses translucence, about 5 minutes.
• While rice cooks melt 3 tablespoons butter over medium heat in a broad, deep skillet or casserole that can be covered. Add onions, a large pinch of salt and some pepper. Cook, stirring occasionally, until onions just begin to soften, about 5 minutes.
• Drain rice, leaving it wet. Add to onions along with saffron. Stir, turn heat to minimum and cover. Cook, stirring occasionally, about 45 minutes, or until onions are very soft and rice is cooked through. Don't stir for final 10 or 15 minutes, so bottom browns a bit.
• Add shrimp. Stir, cover again and cook until done, 5 to 10 minutes. Taste, and adjust seasoning. Stir in heavy cream and remaining butter, if they are being used. Heat through once more, turn off heat and let sit 10 minutes or so. Dish will retain heat for at least half an hour, and can be reheated gently. Garnish with parsley, and serve.

Steps:

• In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
• Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
• Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.