At the end of the weekend, I find myself scrambling to use up the last of my CSA box. I pick my box up each Tuesday, so I try to eat the majority of the veggies from the previous week by Monday. Sometimes I end up eating the veggies raw, sometimes I end up throwing them all in a soup, and sometimes I end up roasting them and drizzling them with, you guessed it, Sriracha.
I was skimming through The Hadassah Everyday Cookbook, my newest favorite find at the library, when I noticed a recipe for Caramelized Onion Rice. I thought it sounded like a great side but could easily be amped up with a couple more vegetables.
FoodBuzz recently provided me with a tub of Texmati White Rice as part of the DailyBuzz Food Tastemaker program with RiceSelect. I cracked it open and started cooking!
Caramelized Onion Rice with Tomatoes and Cucumber
Serves 4-6, as a side
Ingredients:
- 1 cup Texmati white rice
- 2 tbsp. olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 tsp. cumin
- 2 medium-sized tomatoes, chopped
- 2 small cucumbers, chopped
- 1/2 cup crumbled feta, optional, for topping
- Cook rice according to package directions; remove from heat and set aside.
- Meanwhile, heat oil in a medium pan over medium heat. Add onions and salt and cook, stirring occasionally, until browned, about 10 minutes. Add garlic and cumin and cook for an additional 2 minutes until fragrant; remove from heat.
- Add onions, tomatoes, and cucumbers. Gently toss until combined. Top with feta, if desired.
This side dish is incredibly easy to make. The caramelized onions give it a sweet touch that balances out the saltiness of the feta. While the rice is fluffy and tender, the cucumbers give it a nice crunch. Serve with your favorite veggie burger and top with grilled shrimp for a light, Summery dish.
Yes, I’m still pretending it’s Summer. It’s 84* today, wouldn’t you?
This post is brought to you by Rice Select.
