Braden Family Cookbook

Chuck Braden

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RICE WITH CHEESE AND ONIONS C.B. favorite, stolen from one of the Frugal Gourmet’s cookbooks[1]


1 ½ cups short grain rice
3 tbsp. olive oil
1 lg yellow onion, thinly sliced
2 tbsp. butter
1 #303 can of chicken stock (14 ½ oz weight can)
½ Tsp. salt
½ cup coarsely shredded Swiss cheese
1/8 cup freshly grated Parmesan cheese
pepper to taste.

Cook 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.


[1]  “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