Herbed Brown Rice with Red Onions

Begin by measuring the water and keep it close by for the time you’ll need to add it to the rice.

To brown the rice, put it and 2 tablespoons of the butter in a large sauce pan, on high heat. (Use a large pan so that the uncooked rice lays no thicker than 3/4 of an inch when placed in the pan.)

Stir the rice constantly as it browns in the butter to prevent it from scorching. Saute until it’s lightly browned, then immediately pour in the water. It will instantly begin to boil.

Turn the heat down to medium low. Stir in the salt, put the lid on, and set a kitchen timer for 45 minutes.

Once the time is up, keep the lid on and turn the heat off. Let the rice sit for five more minutes before removing the lid.

While the rice is cooking, sliver the red onion. Mince the garlic and set aside. Rinse the basil leaves, pat them dry, and then loosely bunch them together to chop them. Set aside.

Heat the remaining two tablespoons of butter in a frying pan on medium high heat. Add the onions when the butter begins to bubble.

Gently stir to coat the onions with butter, then let the onions lightly caramelize for a few minutes by disturbing them as little as possible, but move them around enough to keep them from burning. Turn the heat down if the butter is turning brown.

Continue to saute the onions, periodically stirring them to keep them from burning, until they begin to turn golden brown on the edges. Once the onions have softened and are somewhat translucent, stir in the two cloves of minced garlic and saute for a minute or two more to gently cook the garlic. Remove the pan from the heat and stir in the chopped basil.

When the rice is finished, stir the onion mixture into the rice. Garnish with a little fresh basil, and pat yourself on the back for making something so healthy. (Butter? What butter? I don’t see half a stick of butter in this.)