Braden Family Cookbook
Chuck Braden
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