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home > recipes > vegetables > brown rice with carmelized onions
Serves 4. 2 teaspoons olive oil 1 med. onion, sliced crosswise and separated into rings 1 teaspoon brown sugar 1 1/4 cup vegetable stock 1 cup quick-cooking brown rice 1/4 teaspoon black pepper In med. saucepan, heat the oil over med. heat until hot. Add the onions, and stir. Cover and cook over med. heat for 3 min. Remove the cover, add the brown sugar, and mix well. Increase the heat to med.-high and cook for 7-10 min., or until the onions are browned. Add the stock; cover and bring to a boil over high heat. Stir in the rice and pepper and cook; covered, for 10 min., or until all of the water has been absorbed. Per serving: 212 cal, 3.7 g fat, 3.2 g fib, 0 mg chol, 151 mg sodium.

Brown Rice with Carmelized Onions


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list all recipes for VEGETABLES (485)
list all recipes by AMANDA (175)


   

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keyword: brown
keyword: carmelized
keyword: onions
recipes for vegetables
recipes by amanda
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(posted May 24, 2007)

Serves 4.

2 teaspoons
olive oil
1 med.
onion, sliced crosswise and separated into rings
1 teaspoon
brown sugar
1 1/4 cup vegetable
stock
1 cup quick-cooking
brown rice
1/4 teaspoon black pepper

In med.
saucepan, heat the oil over med. heat until hot. Add the onions, and stir. Cover and cook over med. heat for 3 min. Remove the cover, add the
brown sugar, and mix well. Increase the heat to med.-high and cook for 7-10 min., or until the onions are browned.

Add the
stock; cover and bring to a boil over high heat. Stir in the rice and pepper and cook; covered, for 10 min., or until all of the water has been absorbed.

Per serving: 212 cal, 3.7
g fat, 3.2 g fib, 0 mg chol, 151 mg sodium.


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