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
  • Salt
  • 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


  1. In a large saute pan for which you have a lid, heat 85ml oil on a medium-high flame
  2. then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they don’t catch.
  3. Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelised and dark, then transfer to a plate.
  4. 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.
  5. Turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through.
  6. Remove from the heat and stir in the onions, lemon juice and black garlic.
  7. Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley.

Enjoy your meal!