caramelized onion and sage rice

By Megan Taylor
September 2, 2014
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caramelized onion and sage rice

Author Notes: hearty and warm. Megan Taylor

Serves: 4

  • 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
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion, sage, sugar, salt, pepper, and lemon juice.
  3. Reduce heat to low and cook the onions until they are soft and brown in color, about 20 minutes.
  4. Add the wine and simmer until slightly reduced, about 5 minutes.
  5. Add the water and rice and bring to a boil, then cover and reduce heat to low.
  6. Cook until rice has absorbed all of the liquid, about 20 minutes.
  7. Remove from heat and taste for seasoning. Serve warm and garnish with additional chopped sage if desired.

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