This moist, practically fried dish pairs the herbal spices from your packet with the sweet profile of yellow onions and black garlic. Making for an excellent bed underneath meat, the rice simmers in homemade onion broth that yields an extra amount easy to incorporate elsewhere given that it can lean umami or savory.
For the broth:
- 6 large frozen sweet onions
- 12 cups water
For the rice:
- 2 cups jasmine rice
- 3-1/2 cups broth from above
- 1/4 cup & 3 tbsps garlic olive oil (separate steps)
- 1/4 cup Mediterranean Seasoning Blend
- 1/2 fresh yellow onion, chopped
- 1/2 head black garlic
- 1 tbsp sea salt
Broth:
Fill a large pot with broth ingredients. Bring to a simmer. Once simmering, cover and continue on low heat 60-75 minutes. Remove onions and let broth sit at room temperature.
Rice:
Chop the fresh onion. Mash the black garlic and whisk it with 3 tbsps garlic olive oil in a small bowl. Set aside.
Heat 1/4 cup garlic olive oil in a medium saucepan over medium heat. Add onions and sauté, stirring frequently 5 minutes until translucent. Whisk in black garlic combo until blended, then immediately add rice and stir constantly to avoid sticking, 2 minutes.
Add broth and stir. Bring to a simmer. Lower heat, cover, and cook 15 minutes. Remove from heat and leave lid on to steam 10 minutes. Mix in Mediterranean Seasoning Blend and salt.