Brown rice with caramelised onions and black garlic from Ottolenghi Simple (page 168) by Yotam Ottolenghi

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Notes about this recipe

  • eclairea on September 16, 2025

    Made it again and it was much better the second time! Still felt like it needed more salt, so a sprinkle of big flaky salt added a nice, needed texture!

  • eclairea on June 18, 2025

    Not bad, definitely had to add more salt. Would make other rice dishes again before this one.

  • eliza on April 24, 2023

    Really nice and very easy to make, and we found the flavour well balanced. Served with simple pan fried salmon and some steamed veg for a delicious meal. I omitted the yogurt element. Will make again as this is a great way to use black garlic.

  • tarae1204 on February 23, 2022

    Very satisfying and well-balanced to my taste. I adapted it to the instant pot by sautéing the onions in the pot, removing, then pressure-cooking the brown rice with water ratio and time that’s worked in the past. It came out a little undercooked and beautifully browned from the onion bits in the pot. Added more water and let it sauté further. Instead of sliced black garlic I used a generous sprinkle of dried granules of black garlic (available at Trader Joe’s grocery). Enjoyed by all with some Greek yogurt spooned atop.

  • ricki on January 01, 2021

    Not as wonderful as I had hoped. Very (too) rich. Try increasing the lemon, especially if not using a lot more salt than I'm used to.

  • Skamper on May 01, 2020

    Very umami. Made a half batch as lunch for two, using leftover brown rice. I omitted the yogurt and topped with a fried egg to up the protein, but it really needs an acid or spicy note to counter the sweetness of the onions and black garlic (first time using)

  • meggan on July 15, 2019

    Delicious and healthy - we added soft boiled eggs.

  • e_ballad on June 11, 2019

    A tasty side dish that really shows off the flavour of the black garlic. I don’t think the drizzle of Greek yoghurt added a great deal to the dish.

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