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Author Notes: hearty and warm. —Megan Taylor
- 2 tablespoons salted butter
- 1/2 large onion, sliced thinly
- 1 tablespoon fresh chopped sage
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon lemon juice
- 1/2 cup white wine
- 3/4 cup white rice
- 1 1/4 cups water
- Melt the butter in a large saucepan over medium heat.
- Add the onion, sage, sugar, salt, pepper, and lemon juice.
- Reduce heat to low and cook the onions until they are soft and brown in color, about 20 minutes.
- Add the wine and simmer until slightly reduced, about 5 minutes.
- Add the water and rice and bring to a boil, then cover and reduce heat to low.
- Cook until rice has absorbed all of the liquid, about 20 minutes.
- Remove from heat and taste for seasoning. Serve warm and garnish with additional chopped sage if desired.