This is a print preview of "Baked Onions With Rice, Apple, And Nut Stuffing" recipe.

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

Baked Onions With Rice, Apple, And Nut Stuffing
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  Servings: 6

Ingredients

  • 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)

Directions

  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.