| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup brown rice
- 1 cup beef stock
- 1 1/4 cups water
- 1/4 cup butter, divided
- 1/2 onion, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- In a rice cooker, mix the rice, stock, water, and 1 tablespoon butter. Cover and cook according to machine instructions. Meanwhile, in a small saute pan over low heat, saute the onion in the remaining 3 tablespoons butter until soft and sweet, stirring occasionally, about 15 minutes. Set aside. When the rice is done, toss the rice with the onion butter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 289 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 493 mg |
Reviews
This rice came out great! I used chicken stock in place of the beef stock & water. The sweet sauted onions were a nice addtion. I have the same rice cooker with no instructions for brown rice and this came out perfect. My husband & I loved it along with the Stuffed Belgian Endive & Green Salad with roasted pears. A wonderful meal.:
I dressed up this “dressed up” rice a little more than this recipe called for. I cooked the onions with some beer until they were caramalized and also added a good bit of parsley. Also, I cooked the rice in a pot instead of a steamer, so it was a bit creamier. And of course added some much needed salt and pepper. You could also use more onion and it wouldn’t be bad. I chopped the onions teeny-tiny since I have an onion hater to feed so you also don’t have huge peices of onion to chew on. They end up being tiny little pops of flavor. With these few tweaks it ended up being very flavorful and is a requested dish in my house week after week.
I make this a lot as a side dish and love it!! I eat more brown rice now because of this recipe…
Was nothing special. Would not make again because I thought it was bland.
Not to bad. I did like the sweetness on the onion with the nuttiness of the rice. The only thing was after 3 or 4 bites I had had enough.
Had this for dinner tonight with some chicken from the slow cooker and roasted broccoli and it was great. Very easy to prepare, I started the rice and chicken earlier in the afternoon and sauteed the onions after we got home from soccer practice while the broccoli roasted in the oven. I used brown basmati rice for this recipe because I just bought some at Trader Joe’s today and had to try it. It was delicious!
Had company and made this recipe, along with your green salad recipe, minus the pears, since I had none; both were hits, served with a white fish dish. Thanks, Melissa, for all the wonderful recipes you’ve shared with us.
Excellent I cannot believe how simple yet tasty this was. I used brown jasmine rice bc that was all I had, and I cannot wait to make this again!
What a simple delicious recipe! I made this for dinner today and it was awesome! I used white rice because that was all I had. I used chicken broth instead of beef and sauted vadalia onions! My rice cooker is my favorite kitchen gadget. I paired this with Ina’s Baked Shrimp Scampi, which is my go-to recipe for shrimp and a tossed salad and it was a wonderful weeknight dinner. Would be very appropriate for company also. I made extra rice to use as a base for prok fried rice tomorrow. Thanks Melissa.