1 recipe = 4 dinners: Herby onion rice

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4 (makes 1 quantity)

Time to make: 35 mins

Ingredients

More weights & measures

1 tablespoon olive oil

2 onions, thinly sliced

1 tablespoon chopped fresh thyme or rosemary

salt and pepper

1 ½ cups medium-grain rice

3 cups vegetable stock

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Instructions

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1 Heat olive oil in a large heavy-based saucepan. Add onions and thyme or rosemary. Season and cook gently for 15 minutes, stirring regularly, until the onions are soft. (Cooking the onions slowly brings out their gorgeous sweetness.)

2 Add rice and vegetable stock then cover and bring to the boil. Cook for 10 minutes, stirring occasionally, until the rice is almost cooked. Under-cook the rice slightly so it retains some bite, as it will finish cooking in each recipe.

3 Cool and chill for up to 24 hours or use immediately in one of these recipes:

Spiced smoked fish in creamy parsley rice
Mushroom and spinach risotto
Chicken and bacon paella
Stir-fried steak with citrus basil dressing

HFG tip

If you’re making this ahead, cool the rice as quickly as possible and chill it until required.

Nutrition Info (per serve)

Calories 298 cal

Kilojoules 1245 kJ

Protein 6.9 g

Total fat 4.5 g

Saturated fat 0.8 g

Carbohydrates 58 g

Sugar 4.6 g

Dietary fibre 1.9 g

Sodium 670 mg

Calcium 40 mg

Iron 2.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.