Basmati Rice Recipe with Caramelized Onions
This Basmati Rice Recipe is especially delicious with Greek, Indian, and Middle Eastern dishes. Make it your own by adding your favorite herbs, dried fruits, and nuts.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium onions chopped or sliced
- 1 cup white basmati rice
- 1.5 cups water (vegetable broth, chicken broth, or chicken stock)
- ½ cup dried apricots chopped
- 2 tablespoon fresh parsley minced
- 1 tablespoon fresh mint minced
- 1 cup almonds chopped
- 1 teaspoon lemon zest
- Fresh lemon juice to taste
- Salt and pepper to taste
Instructions
- Transfer the basmati rice to a large bowl and fill cold water. Swish around the grains using one hand then drain the cloudy water through a fine-mesh strainer. Repeat this process of filling, swishing, and straining until the water turns clear. Keeping the rice in the fine-mesh strainer, set aside to continue draining as you prepare the onions.
- Thinly slice or chop your onions. Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is hot, add the onions, mixing well to coat in oil and butter. Continue to cook your onions for approximately 20-40 minutes, stirring every 5 minutes, until the onions are deeply browned. Reduce heat to medium-low heat if needed to prevent the onions from burning.
- Bring the water to a low boil in a medium pot set over medium-high heat. Immediately add the washed and drained rice and a pinch of salt. Return to a low boil and immediately cover with a tight-fitting lid. Reduce heat to low. Allow rice to cook for 18-20 minutes.
- Remove pot from heat. Uncover and add the chopped apricots. Return the lid and allow the rice and apricots to steam for 10 minutes.
- Remember to check your onions.
- Once your basmati rice has finished steaming, remove the lid and gently fluff with a fork.
- Add the fresh parsley, mint, almonds, and lemon zest. Gently toss to combine.
- Remove the onions from the pan and gently combine with the rice.
- Season with salt, pepper, and fresh lemon juice, as needed.
Notes
- Replace the dried apricots with raisins.
- Skip the caramelized onions and add bacon instead.
- Replace the almonds with pistachios or macadamia nuts.
- Every 1 cup of rice makes approximately 3-4 cups of cooked rice.
- As written, is gluten-free and vegetarian. To make vegan and dairy-free, omit the butter.
Nutrition
Calories: 493kcal | Carbohydrates: 60g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 585mg | Fiber: 7g | Sugar: 13g | Vitamin A: 851IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 2mg
