prep time
cook time
servings
8 servings
or 6 cups
(1.5 L)
8 servings
or 6 cups
(1.5 L)
WHAT YOU'LL NEED
![]() |
||
Minute Rice® Whole Grain Rice, uncooked | ||
3 cups (750 mL) | ||
4 tsp (20 mL) |
each olive oil and butter |
|
2 |
large sweet onions, peeled, quartered and thinly sliced |
|
1 |
clove garlic, minced |
|
1 tsp (5 mL) |
dried thyme leaves |
|
½ tsp (2 mL) |
each: salt and pepper |
|
2 tbsp (30 mL) |
granulated sugar |
|
¾ cup (175 mL) |
chicken broth, divided |
|
4 tsp (20 mL) |
balsamic vinegar |
|
½ cup (125 mL) |
each: finely chopped marinated artichoke hearts and roasted red peppers |
|
¼ cup (50 mL) |
each chopped fresh basil and parsley leaves |
|
2 |
eggs |
INSTRUCTIONS
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
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