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Receta Baked Onions With Rice, Apple, And Nut Stuffing
by Global Cookbook

Baked Onions With Rice, Apple, And Nut Stuffing
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Ingredientes

  • 6 lrg red onions - (abt 8 to 10 ounce ea)
  • 1 1/2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. unsalted butter
  • 2 tsp chopped garlic
  • 1 c. diced apples
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 pkt wild rice - (6 ounce) cooked according to package directions
  • 1/2 c. lightly toasted walnuts
  • 2 tsp minced fresh sage
  • 2 x tablepoons minced fresh parsley
  • 1/2 c. grated Dry Jack or possibly white cheddar
  • 1/2 c. chicken stock - (to 1) (or possibly vegetable stock)

Direcciones

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
  2. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2 inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root-ends down, till golden and just tender, about 45 min to 1 hour (depending upon the size). Remove from the oven and let rest till cold sufficient to handle.
  3. When cold sufficient to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to create a bottom and chop the remaining onion centers to measure 1 c..
  4. In a large skillet, heat the butter over medium-high heat. Add in the 1 c. of minced onion and cook, stirring, for 2 min. Add in the garlic, apples, salt, and pepper, and cook, stirring, for 2 min. Remove from the heat and add in the cooked rice, walnuts, sage, and parsley, and stir well. Add in 1/4 c. of the cheese and stir well.
  5. Stuff the onions with the rice mix and place in a baking dish. Sprinkle the remaining 1/4 c. cheese over the tops of the onions, and add in stock to come 1/2 inch up the sides of the onions. Bake till tender and bubbly, about 20 to 30 min, basting occasionally. Serve immediately.
  6. This recipe yields 6 servings.