Oct 1, 2012

Caramelized Onion Rice with Tomatoes and Cucumber

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


  • 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
  1. Cook rice according to package directions; remove from heat and set aside.
  2. 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.
  3. 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. image

Yes, I’m still pretending it’s Summer. It’s 84* today, wouldn’t you?

This post is brought to you by Rice Select. image

This post is brought to you by Rice Select.