Ingredients
Scale
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter, cold and cut into small pieces
Instructions
- Step 1: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 20-25 minutes. This will take time and patience; the onions should be a deep golden brown.
- Step 2: Add the minced garlic to the caramelized onions and cook for another minute until fragrant.
- Step 3: Stir in the rice and cook for 1 minute, stirring constantly, to toast the grains.
- Step 4: Pour in the chicken broth and white wine (if using). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- Step 5: Remove from heat and stir in the chopped parsley and cold butter pieces. Fluff with a fork and let stand, covered, for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to restore moisture.
- Serve this rich rice alongside grilled chicken or fish for a complete and satisfying meal.
- For extra depth of flavor, use homemade chicken broth and let the onions caramelize a little longer than the recipe suggests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American