Step 1: Preheat oven to 350°F (180°C). Prepare the rice according to the package directions; reserve

Step 2: Heat the oil and butter in a large skillet set over medium heat. Add the onion; cook, stirring often, for 10 minutes or until softened. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 10 minutes. Increase the heat to medium-high

Step 3: Sprinkle the sugar over the onions; cook, stirring often, for 7 minutes or until onions are a deep golden colour. Stir in ¼ cup (50 mL) of the chicken broth and the balsamic vinegar. Bring to a boil; cook, stirring, until liquid is almost absorbed. Remove the skillet from the heat and cool slightly

Step 4: Toss the reserved rice with the onion mixture, artichoke hearts, roasted red pepper, basil and parsley. Whisk the remaining broth with the eggs until combined. Pour over the rice mixture and toss to coat. Transfer to a greased 9 x 13-inch (3 L) baking dish. Bake, covered, for 30 minutes or until set

Step 5: Let it stand covered for 10 minutes before serving