Ingredients
1 cup basmati or long-grain rice
3 tbsp butter
3 large onions, thinly sliced
2 garlic cloves, minced
2 cups beef broth
1/4 cup dry white wine (optional)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and freshly ground black pepper, to taste
1/2 cup grated Gruyère cheese
Fresh parsley, chopped, for garnish
Instructions
- In a large skillet, melt the butter over medium heat. Add onions and cook slowly for 20–25 minutes, stirring often, until golden and caramelized.
- Stir in the garlic and cook for 1–2 minutes more.
- Add the uncooked rice, stirring well to coat and lightly toast for 2–3 minutes.
- Pour in the hot broth and white wine (if using). Add thyme, season with salt and pepper. Bring to a boil, then cover, reduce heat, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
- Remove from heat, stir in Gruyère until melted and creamy.
- Garnish with parsley and serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Try other cheeses like Emmental, Comté, or Parmesan for different flavors.
- Add mushrooms when caramelizing onions for extra richness.
- For a creamier version, stir in crème fraîche at the end.
- To make it heartier, mix in ham, bacon, or lardons.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
