- 1 large yellow onion, sliced thin and then coarsely chopped
- Olive oil
- 1/2 teaspoon finely ground sea salt (table salt is fine)
- 3 tablespoons olive oil
- 1 pat butter
- 3 teaspoons fresh minced garlic
- 1 1/2 cups Nishiki rice (sushi type rice can be purchased in your local grocery store)
- 2 cups water
- 1/2 teaspoon salt
- 1 lime (approximately 2-3 tablespoons lime juice)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons ground/grated Pecorino Romano or Parmesan cheese
- Heat 3-4 turns of olive oil in a large nonstick skillet over low to medium-low heat. Add onions and sprinkle with 1/2 tablespoon salt. Cook onions for 30-45 minutes, stirring occasionally. They should be barely simmering. If they’re sizzling or getting brown too quickly, your heat is too high. When onions are caramelized, remove from pan with slotted spoon and set aside.
- In a medium saucepan, heat 3 tablespoons of olive oil and pat of butter over medium high heat. Add garlic and cook for 1 minute. Add rice and stir until rice is thoroughly coated with oil.
- Turn heat to high and add water and 1/2 teaspoon salt. Stir to combine. When water is boiling/bubbling, cover rice and turn down heat to low and simmer, covered, for 10 minutes.
- Remove lid and squeeze in 1 1/2 tablespoons lime juice (approx. 1/2 of a lime) into rice and stir. Put lid back on and simmer for another 10 minutes or until all liquid is absorbed.
- Remove from heat and transfer rice to a large bowl or serving dish to cool for about 5 minutes.
- Add chopped cilantro, caramelized onions, and grated cheese to rice. Squeeze the remaining 1 1/2 tablespoons of lime juice (or other 1/2 of lime) over rice and stir.
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