Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)

Easy and tasty savory rice side dish with lemon and caramelized onion. Eat with salad and meat or chicken. It can be served hot or room temperature.

Step: 1

Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.

Step: 2

Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.

Step: 3

Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.

Step: 4

Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.

Step: 5

Garnish with reserved caramelized onion and toasted pine nuts.

Per Serving: 284 calories; protein 4.2g; carbohydrates 16.7g; fat 22.9g; cholesterol 10.2mg; sodium 52.6mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .