Brown rice with caramelised onions and black garlic - page 168

This rich rice dish is a lovely accompaniment to lamb or pork, but also works well as it is, with a plate of fresh or steamed veg. It's also a great introduction to black garlic if you've yet to shake hands. The balsamic-liquorice flavour and squidgy texture of the cloves makes them easy to slice or blitz, and an even easier way to add a tonne of flavour to all sorts of dishes. Don't be afraid to really caramelise the onions: the darker the colour, the sweeter the flavour. The onions can be made the day before you need them and kept in the fridge.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

I, Pour 50ml of oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the onions, along with 1/4 teaspoon of salt, and fry for 12 minutes stirring occasionally to make sure they don't burn. Add the lemon skin and cook for another 12 minutes, continuing to stir from time to time, until the onions are dark and caramelised. Transfer to a separate plate and set aside. 2. Add the remaining tablespoon of oil to the pan, then add the rice and 1/2 teaspoon of salt. Fry for minute, stirring continuously, then pour over 500ml of water. Bring to the boil, then reduce the heat to medium low. Cover the pan and leave to simmer for about 45 minutes, until cooked through. Remove from the heat and stir in the onions, lemon juice and black garlic Serve at once, topped with a generous spoonful of the yoghurt and a sprinkle of parsley; alternatively, you can serve the yoghurt in a bowl on the side.