Ingredients
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1 cup long-grain white rice
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2 tbsp unsalted butter
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1 small onion (finely chopped)
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2 cups beef broth
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1 tbsp Worcestershire sauce
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½ tsp garlic powder
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½ tsp dried thyme (optional)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ cup shredded Gruyère or Swiss cheese (optional, for extra richness)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Sauté the Onion:
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In a medium saucepan, melt the butter over medium heat.
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Add the chopped onion and cook until golden brown and caramelized (about 10-15 minutes), stirring occasionally.
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Toast the Rice:
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Add the uncooked rice to the pan and stir to coat it in the buttery onions.
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Cook for 1-2 minutes until the rice turns slightly translucent.
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Simmer the Rice:
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Pour in the beef broth, Worcestershire sauce, garlic powder, thyme, salt, and pepper.
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Bring to a boil, then reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
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Finish & Serve:
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Fluff the rice with a fork. If using cheese, sprinkle it on top and let it melt.
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Garnish with fresh parsley and serve warm.
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