Savory Wild Rice Stuffed Onions
Source of Recipe
Joann Miller
List of Ingredients
6 Lg Vidalia Onions or 8 med yellow
1 C Mushrooms chopped
3 Cloves Garlic minced
1 Apple peel core, chop,(1C)
2 Tbsp Fresh Parsley minced
2 Tbsp Fresh Marjoram minced,or 1 ts dry
1 Tsp Lemon Juice
1/4 Tsp Paprika
Pepper to taste
1 C Wild Rice cooked
Vegetable Stock, low saltRecipe
1. Preheat oven to 400ºF
2. Cut 1/4 unch off both ends of the onion and peel off dry layers. Bake onions, root end down in baking dish for 30 minutes, or until golden brown. Let cool and hollow out each onion from top, leaving 1/2 inch shell (outer most 2-4 layers).
3. Chop 1 cup of reserved onion and saute with mushrooms in a medium hot pan for 3 minutes. Add garlic and apple and saute 3 minutes. Add parsley, marjoram, lemon juice, paprika, (salt and) pepper; combine the sauteed mixture with the cooked rice.
4. Fill each onion shell with rice mixture. Pour enough stock to cover bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the stuffed onions with stock occasionally.
Makes 6-8 servings depending on which onions you use.
Original poster's notes: My suggestion on this is that the onions took A LOT longer to cook than
30 minutes. If you want to fix this for a dinner, I recommend that you bake the onions the night before, and then finish up the next evening with the filling. The onions will also be cool then, instead of working with hot onions that just came out of the oven.
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