Rating: 4 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Irene Lilja, Corvallis, Oregon
Recipe by Cooking Light May 2011

Gallery

Credit: Iain Bagwell; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
20 mins
total:
1 hr 5 mins
Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

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

  • 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.

Nutrition Facts

192 calories; fat 7.4g; saturated fat 3.1g; mono fat 3g; poly fat 0.9g; protein 7.6g; carbohydrates 23.9g; fiber 2.1g; cholesterol 16mg; iron 1mg; sodium 213mg; calcium 203mg.
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