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Onion Festival Rice
Whether you are in Oregon, Texas, or Georgia. you probably have a Onion festival nearby where you can savor the subtleties of different onion varieties. This festival inspired dish is fast and flavorful. Makes 4 servings.

2 tablespoons extra virgin olive oil
1 large red onion, chopped
4 celery ribs, chopped
1/4 lb fresh mushrooms, sliced
2 cups chicken broth
1 cup rice
1 tablespoon fresh parsley, chopped
2 tablespoons fresh sage leaves, finely chopped
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon salt
freshly ground black pepper

Heat the oil in a 1 quart saucepan (or larger). Add chopped onions and saute just until they begin to turn brown. Stir in celery, stir and cook for 1 minute. Add mushrooms, rice, finely chopped parsley, sage, rosemary, thyme, salt and pepper. Mix thoroughly. Pour broth over the mixture. Bring it to a boil. Stir lightly and cover the pan. Lower the heat and simmer for 20 minutes. The liquid should disappear and the rice should be fluffy as you stir it with a fork. Remove from heat and allow to sit (covered) for at least five minutes before serving.

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