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.

3Cook the onions (2 large), stirring occasionally, for about 15-20 minutes until they are soft and caramelized, reducing the heat if necessary to prevent burning.

4While the onions (2 large) are caramelizing, rinse the white rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear.

5In a medium saucepan, combine the rinsed rice and water (2 cups). Bring to a boil over high heat.

6Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water (2 cups) is absorbed.

7Remove the rice from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

8Once the onions (2 large) are caramelized, add the chili sauce (2 tablespoons) to the skillet and stir to combine, cooking for an additional 2-3 minutes.

9In serving bowls, layer the fluffy white rice (1 cup), followed by the caramelized onion and chili sauce (2 tablespoons) mixture, and top with fresh figwort sprouts (1 cup).

10Season with additional salt and pepper to taste before serving.