White Rice with Sautéed Onions
White Rice with Sautéed Onions
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/4 teaspoon low-sodium salt
For the Sautéed Onions
- 1 yellow onion, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/8 teaspoon low-sodium salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Rinse the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch, leading to fluffier rice. Drain well.
⏱️ 2 min
- 2
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 3 cups of water, and 1/4 teaspoon of low-sodium salt. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 4
While the rice is simmering, prepare the onions. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion, 1/8 teaspoon of low-sodium salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 5
Sauté the onions, stirring occasionally, until they are soft, translucent, and lightly golden brown, about 10-12 minutes. Adjust heat as needed to prevent burning.
⏱️ 10 min
- 6
Once the rice has simmered for 15 minutes, remove the saucepan from the heat and let it rest, still covered, for another 5 minutes. This allows the rice to absorb any remaining moisture and become perfectly fluffy.
⏱️ 5 min
- 7
Fluff the cooked rice gently with a fork. Add the sautéed onions to the rice and gently fold them in until evenly distributed. Serve immediately as a delicious and comforting side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Rice with Sautéed Onions
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/4 teaspoon low-sodium salt
For the Sautéed Onions
- 1 yellow onion, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/8 teaspoon low-sodium salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Rinse the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch, leading to fluffier rice. Drain well.
⏱️ 2 min - 2
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 3 cups of water, and 1/4 teaspoon of low-sodium salt. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 4
While the rice is simmering, prepare the onions. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion, 1/8 teaspoon of low-sodium salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 5
Sauté the onions, stirring occasionally, until they are soft, translucent, and lightly golden brown, about 10-12 minutes. Adjust heat as needed to prevent burning.
⏱️ 10 min - 6
Once the rice has simmered for 15 minutes, remove the saucepan from the heat and let it rest, still covered, for another 5 minutes. This allows the rice to absorb any remaining moisture and become perfectly fluffy.
⏱️ 5 min - 7
Fluff the cooked rice gently with a fork. Add the sautéed onions to the rice and gently fold them in until evenly distributed. Serve immediately as a delicious and comforting side dish.
⏱️ 1 min