This rich rice dish is lovely with lamb, pork or steamed veg. Don’t be afraid to caramelise the onions properly: the darker the colour, the sweeter they will be. Serves four as a side.
- 100ml sunflower oil
- 3 large onions, peeled and cut into 2cm-wide wedges
- 2 lemons, skin finely shaved, then juiced, to get 2 tbsp
- 200g brown rice, rinsed
- 10 black garlic cloves, thinly sliced
- 150g Greek-style yoghurt
- 10g parsley leaves, roughly chopped
- In a large saute pan for which you have a lid, heat 85ml oil on a medium-high flame
- then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they don’t catch.
- Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelised and dark, then transfer to a plate.
- Fry the remaining oil, rice and a teaspoon of salt in the same pan for a minute, stirring continuously, then add 500ml water and bring to a boil.
- Turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through.
- Remove from the heat and stir in the onions, lemon juice and black garlic.
- Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley.
Enjoy your meal!