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Author Notes: Fair warning, if you are among the allium-averse I advise steering clear of this particular recipe. This goes out to all the other onion lovers out there, you know who you are. Come spring, I can't get enough of 'em and if you're anything like me,
this recipe'll do you proud.
Spring and sweet onions, tossed in a lemon-pepper dressing, roasted to beautifully soft perfection, tossed with brown rice and topped with, you guessed it, more spring onions.
ALL THE ONIONS. FOREVER. Alliumania. Get on board.
—Slow Club Cookery
Rice and Onions
- 1 cup short grain brown rice, uncooked
- 1 medium sweet onion, sliced into shoestrings
- 1 bunch spring onions (scallions), about 5-6, sliced thinly
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1 teaspoon finely ground sea salt
- 2 teaspoons ground black pepper
- extra salt and pepper, to taste
- Preheat oven to 375 degrees.
- Combine rice, two cups of water and a pinch of salt in a medium sauce pan and bring to a boil. Stir, reduce heat to low, cover and simmer for 50 minutes.
- Whisk together olive oil, lemon juice, nutritional yeast, sea salt and pepper.
- Combine sweet onions, 3/4 of the spring onions and half of the dressing. Toss to coat. Spread in a single layer on a parchment lined baking sheet and bake for 12-15 minutes, until the onion edges begin to brown.
- Once rice has finished cooking, fluff with a fork and allow to cool slightly. Combine cooked rice, roasted onions and the remainder of the dressing. Toss until mixed.
- Add remainder of spring onions and extra ground pepper to taste. Serve warm or chilled.