Braden Family Cookbook
WITH CHEESE AND ONIONS C.B. favorite, stolen from one of the Frugal Gourmet’s cookbooks
rice in skillet with olive oil over moderate heat until rice begins to brown.
Remove rice to a ½ gallon size pan.
Add butter to skillet and cook onions until they are slightly browned.
Add onions, stock and salt to the pot with the rice.
Bring to a boil for 3 minutes. Cover
and set over lowest heat for 15 minutes. Then
let sit for 5 minutes w/ cover on. Stir
in cheeses and pepper.
 “Cooks Three Ancient Cuisines,” “Cooks With wine,” “Cooks American,” and “Cooks Italian” are basic books by Jeff Smith that are a must on everyone’s kitchen books shelf