Brown Rice with Carmelized Onions

submitted by amanda

Serves 4.

2 teaspoons olive oil
1 med. onion, sliced crosswise and separated into rings
1 teaspoon brown sugar
1 1/4 cup defatted chicken stock
1 cup quick-cooking brown rice
1/4 teaspoon black pepper

In med. saucepan, heat the oil over med. heat until hot. Add the onions,
and stir. Cover and cook over med. heat for 3 min. Remove the cover, add
the brown sugar, and mix well. Increase the heat to med.-high and cook
for 7-10 min., or until the onions are browned. Add the stock; cover and
bring to a boil over high heat. Stir in the rice and pepper and cook;
covered, for 10 min., or until all of the water has been absorbed. Per
serving: 212 cal, 3.7 g fat, 3.2 g fib, 0 mg chol, 151 mg sodium.


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