This recipe is adapted from world renowned Chef Yotam Ottolenghi and his recipe book Simple.
The secret is taking the time to caramelize the onions properly: the darker the colour, the sweeter they will be. Also the lemon in this dish is inspired - a perfect counterpoint to the richer umami flavours of the dish.
100ml sunflower oil
3 large onions, peeled and cut into 2cm-wide wedges
2 lemons, skin finely shaved, then juiced, to get 2 tbsp
200g brown rice, rinsed
1 generous tsp of Black Garlic Puree
150g Greek-style yoghurt
10g parsley leaves, roughly chopped
Get a large sauté pan with a lid. Heat 85ml oil, then fry the onions with a 1/4tsp of salt for 12 minutes. Keep stirring so they don't burn. Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelized and dark, then transfer to a plate.
Fry the remaining oil, rice and a teaspoon of salt in the same pan for a minute, stirring continuously, then add 500ml water and bring to a boil. Turn the heat down to simmer. Put the lid on and cook through for 45 minutes, stirring occasionally. Once the rice is done, remove from the heat and stir in the caramelized onions, lemon juice and black garlic. Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley.