Hands-on time: 20 minutes
Hands-off time: 35-40 minutes
1 cup Spekko Long Grain Parboiled White Rice
1½ tsp salt, to season
2 tbsp (28g) butter
3 large onions, peeled and thinly sliced
½ tsp fresh thyme leaves, plus extra for the garnish
1½ cups beef stock, warm
½ lemon, juiced
1½ cups grated cheddar cheese
½ tsp pepper, to season
Preheat the oven to 180˚C and turn the dial to switch on the grilling element.
Place the Spekko Long Grain Parboiled White Rice in a large pot, cover with 2 cups of water and 1 teaspoon of salt, and bring to a boil over a high heat.
Reduce to a medium heat, cover and allow to simmer for 15-20 minutes or until cooked. Transfer to a bowl and allow to cool. *Chef’s Tip: This is a perfect way to use up your leftover rice!
Heat the butter in the same pot over a low-medium heat. Add the onions and sauté for 10-15 minutes or until soft and golden.
Add the thyme, beef stock and lemon juice and stir to combine. *Chef’s Tip: Add an extra cup of water if needed to thin down the soup a bit.
Add the cooked rice to the onion mixture and stir well to ensure that the rice is thoroughly coated.
Add a ½ cup of cheese along with the remaining salt and pepper and mix until combined.
Transfer the mixture to a medium-sized baking dish.
Sprinkle the remaining cup of cheese on top and place the dish in the oven under the grill for 10-12 minutes, or until golden and slightly crisp.
Garnish with fresh thyme, serve with roast chicken and broccoli and ENJOY!
Planning to try this?
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