by Amy L. Hatch
If you’re anything like me, you find yourself standing in front of your pantry at dinnertime, frantically looking for a side dish that calls for ingredients you have on-hand and doesn’t require a lot of fuss to prepare.
What’s that? You say you plan your weekday meals in advance, and then plan your shopping list around that menu?
Oh, yeah, I do that, too.
IN AN ALTERNATE UNIVERSE.
For those of you who are like me, I’d like to offer up a home-cooked standard that my mom taught me how to make. With school starting soon, I know I’ll be reaching for this recipe often, with soccer practice and busy fall days ahead. It calls for ingredients most home cooks will have on the shelf and it makes a great pairing for any kind of meat.
Start with your ingredients:
Dice the onion — I used about a half a large sweet onion, but you could use more or less, depending on what appeals to you. Then, melt some butter (use between 1/4 and 1/2 a cup) and add the onion:
Let the onions get a little bit brown. I also sprinkle them with some sea salt. Next, add 1 cup of white rice:
Stir the rice into the onions and cook them together, stirring, for about a minute.
Then, add 2 cups of broth or stock, and bring the whole thing to a boil. Pour into a covered, oven-safe casserole dish and bake at 350-degrees for no less than 30 minutes.
You can’t even tell there are onions in the dish once it bakes, so picky eaters won’t reject it. Now you tell us, what’s your go-to weeknight side dish?