Spicy Caramelized Onion and Figwort Rice Bowl

1Heat the olive oil (2 tablespoons) in a large skillet over medium heat.

2Add the sliced onions (2 large) to the skillet and sprinkle with a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions (2 large) are soft and caramelized, reducing the heat if necessary to prevent burning.

3While the onions (2 large) are caramelizing, rinse the white rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, combine the rinsed rice and water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4Once the onions (2 large) are caramelized, stir in the chili sauce (2 tablespoons) and cook for an additional 2-3 minutes to combine the flavors. Adjust seasoning with salt and pepper to taste.

5To assemble the rice bowl, place a generous serving of the cooked white rice (1 cup) in a bowl, top with the caramelized onion mixture, and finish with a handful of fresh figwort sprouts (1 cup) on top.