Serves 4-6
 

Hands-on time: 20 minutes

Hands-off time: 35-40 minutes

 

INGREDIENTS
 

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

 

Serving suggestion:
Roast chicken

Broccoli

 

METHOD
 

  1. Preheat the oven to 180˚C and turn the dial to switch on the grilling element.
     

  2. 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.
     

  3. 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!
     

  4. 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.
     

  5. 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.
     

  6. Add the cooked rice to the onion mixture and stir well to ensure that the rice is thoroughly coated.
     

  7. Add a ½ cup of cheese along with the remaining salt and pepper and mix until combined. 
     

  8. Transfer the mixture to a medium-sized baking dish.
     

  9. 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.
     

  10. Garnish with fresh thyme, serve with roast chicken and broccoli and ENJOY!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

Cheesy French Onion Rice