SAVORY WILD RICE STUFFED ONIONS
Source of Recipe
Joann M. Miller. Fatfree Digest [Volume 8 Issue 48]
List of Ingredients
6 lg Vidalia Onions or 8 med
-yellow onions.
1 c Mushrooms, chopped
3 Cloves garlic, minced
1 Apple, peeled, cored,
-chopped (about 1 cup)
2 T Fresh parsley, minced
2 T Fresh marjoram, minced (used
1 t Dried)
1 t Lemon juice
1/4 t Paprika
-Salt & pepper to taste
1 c Wild rice, cooked
1 x Vegetable stockRecipe
1. Preheat oven to 400F
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.
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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