| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Rice | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Converted rice |
| 3 | tb | Olive oil |
| 1 | lg | Yellow onion; sliced |
| 2 | tb | Butter |
| 3 | c | "Chicken Soup Stock" or canned chicken broth |
| 1/2 | ts | Salt |
| 1/2 | c | Coarsely grated Swiss cheese |
| 1/8 | c | Freshly grated Parmesan cheese |
| Black pepper to taste |
INSTRUCTIONS
SERVES 6 This is a very simple but flavorful dish. It will help you break the habit of eating normal starches such as potatoes. This will take little time to prepare, since it will cook while you prepare the rest of the meal. Put the olive oil in a hot frying pan and add the rice. Cook for a few minutes over medium heat until the rice begins to lightly brown. Remove from the pan to a 2-quart covered saucepan. Place the butter in the heated frying pan and saut. the onions until they begin to lightly brown. Place the onions, broth, and salt in the pan with the rice and bring to a boil. After the pot boils for 3 minutes, cover with the lid and turn the heat to low. After 15 minutes turn off the heat. Do not remove the lid for 5 more minutes. Stir in the cheeses and pepper. Serve as a side dish with just about any meal. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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