Brown rice with caramelised onion and black garlic

Serves four as a side

• 100g sunflower oil
• 3 large onions
• 0 Salt
• 2 lemons
• 200g brown rice
• 10 cloves black garlic
• 150g Greek-style yoghurt
• 10g parsley leaves

Step 1
In a large saute pan for which you have a lid, heat 85ml oil on a medium-high flame, then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they don’t catch.

Step 2
Add the lemon skin, fry for 12 minutes more, stirring often, until the onions are caramelised and dark, then transfer to a plate.

Step 3
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.

Step 4
Turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through.

Step 5
Remove from the heat and stir in the onions, lemon juice and black garlic.

Step 6
Serve at once, topped with a generous spoonful of yoghurt and a sprinkle of parsley.