Photo: Iain Bagwell; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
6 servings (serving size: about 2/3 cup)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.

Step 3

Cook rice in a large pot of boiling water 5 minutes. Drain.

Step 4

Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.

Ratings & Reviews

foodieforpeace's Review

Charliemissyou
June 19, 2011
Served this with balsamic glazed pork chops and roasted asparagus with lemon and Parmesan. Used a Seeds of Change basmati brown rice bag (uncooked) to save a step. Did caramelize the onions a bit. Nice taste...Maybe thyme instead of allspice?

Charliemissyou's Review

TarraJohnson
May 08, 2011
I wasn't expecting to like this, but I was "assigned" this recipe to prepare for Mother's Day. It was really good! I used garlic salt instead of regular salt, and doubled the amount, but other than that prepared as written. I turned the broiler on for about a minute or so at the end to brown the top. I will make again.

Lumpy52's Review

awerkle
June 04, 2011
This was delicious, the husband even went back for seconds. I did cook the onions longer than the 5 minutes suggested to caramelize them. I will make it again and can see using it as a great side for a barbeque. I like the idea of a few minutes under the broiler and will try that next time. This is a keeper recipe!

KaylaD's Review

BeckiSue
June 15, 2011
Turned out well. Directions are a little odd, and you dirty a lot of pans for this, but it was yummy. Didnt have allspice, sub'd a pinch of nutmeg. Used vidalia onions. Used pecorino romano instead of parm. Broiling a few min at the end made it look appetizing, but tasted a little dried out and hard to eat/serve. Served with Pork loin chops with cider pan sauce and apples (All You). Paired nicely.

TarraJohnson's Review

sprky182
June 23, 2011
This was an awesome new side dish. I will add a bit more salt next time but this is definitely company worthy!

sprky182's Review

SSchochet
September 26, 2013
Not sure what I did wrong, but the rice didn't fully cook so it was a bit crunchy. Decent flavor with the cheeses but I probably will not make again.

Ltoeat's Review

Lumpy52
April 20, 2011
I did not enjoy eating this, it was like eating boiled onions. Caramelized onions are much better tasting.

akdb69's Review

Jen516
June 18, 2011
Very good. I think it might have been missing something--or maybe I might consider replacing the allspice with something else. But everyone had good things to say and there is none of it left! It was more work than I really wanted to do for one side dish, though.

sika6061's Review

sika6061
April 23, 2013
N/A

LAMcooks's Review

Ltoeat
April 20, 2011
Made this last night and even my non-onion eater child liked it. The onions turn out so sweet and with the wonderful gruyere and nutmeg it tastes more decadent than it really is. The serving size is very generous. Would highly recommend.