Levantine-style Rice with Caramelized Onions and Herbs

Ingredients

In this Levantine adaptation of Riso alla Genovese, we incorporate the flavors and ingredients commonly found in Levantine cuisine. The original Italian dish is traditionally made with Arborio rice and features a creamy consistency. In this Levantine version, we use long-grain rice and infuse it with saffron for a vibrant color and delicate aroma. We also caramelize the onions to add a sweet and savory element, and incorporate fragrant herbs like parsley and mint to enhance the Levantine flavor profile. We alse have the original recipe for Riso alla Genovese, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 62g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30-40 minutes.
4. 4.
   Meanwhile, in a separate saucepan, bring the vegetable broth to a boil. Stir in the saffron mixture and season with salt and pepper.
5. 5.
   Add the rice to the pot with the caramelized onions and stir to coat the rice with the onions and oil.
6. 6.
   Pour the saffron-infused broth over the rice and onions. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and stir in the chopped parsley and mint.
9. 9.
   Serve the Levantine-style rice with caramelized onions and herbs hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in warm water for at least 10 minutes before using. This will help release the vibrant color and delicate flavor.
• Caramelized onions — Cooking the onions slowly over low heat is key to achieving perfectly caramelized onions. Stir occasionally to prevent burning and adjust the heat as needed to maintain a gentle simmer.
• Fresh herbs — Chop the fresh herbs just before adding them to the rice to preserve their vibrant color and fresh flavor.

Tips & Tricks

• For added flavor, you can toast the rice in a dry pan for a few minutes before adding it to the pot with the caramelized onions.
• If you prefer a more pronounced saffron flavor, you can increase the amount of saffron threads used.
• To make this dish more substantial, you can add cooked chickpeas or roasted vegetables to the rice before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.
• Garnish the dish with a drizzle of olive oil and a sprinkle of sumac for an extra burst of flavor.

Serving advice

Serve the Levantine-style rice with caramelized onions and herbs as a main course, accompanied by a side of yogurt or a fresh salad. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation of this dish, transfer the cooked rice to a serving platter and garnish with additional fresh herbs. You can also sprinkle some pomegranate seeds or toasted pine nuts on top for added texture and visual appeal.