baked sweet onion with rice pecan pilaf

[Guest guest]

and orange zest

 

 

* Exported from MasterCook *

 

Baked Onions with Rice Pilaf

 

Recipe By :Shea MacKenzie

Serving Size : 6 Preparation Time :0:00

Categories : 2002-11-21 Grains

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 6-oz sweet yellow onions (or very large) -- thickly sliced

4 garlic cloves

2 tablespoons canola or sunflower oil

1 cup defatted low-sodium vegetable broth -- or stock

1 tablespoon honey

1 tablespoon freshly grated orange zest

1/2 teaspoon sea salt

1/2 teaspoon Hungarian paprika

1/2 cup dry white wine

1/2 cup finely chopped pecans -- toasted

PILAF:

1/2 cups uncooked brown rice

1/2 cup water

1 cup defatted low-sodium vegetable broth -- or stock

1 tablespoon freshly grated orange zest

1/2 teaspoon salt

1/2 cup dry white wine

1/2 cup finely chopped pecans -- toasted

1/2 cup golden raisins

1/2 teaspoon freshly ground black pepper

 

1. Preheat the oven to 350F.

 

2. In a medium pot, saute the onions and garlic in the oil until very soft and

golden (about 10 minutes). Using a slotted spoon, remove to a 2-quart casserole

dish with a tight-fitting lid and set aside.

 

3. To the pot, add 1 cup of Vegetable Stock along with the honey, orange zest,

salt, paprika, and wine. Bring the mixture to a boil, reduce the heat, and

simmer for 2 minutes. Pour the mixture over the onions and garlic. Cover and

bake for 1 hour.

 

4. While the onions are baking, prepare the pilaf. Combine the rice, water,

Vegetable Stock, orange zest, salt and wine in a medium pot and bring to a boil.

Reduce the heat to low, cover, and simmer until the liquid has evaporated and

the rice is tender (about 45 minutes).

 

5. Stir the pecans, raisins, and black pepper into the cooked rice. Cover again

and let the pilaf stand for 10 minutes.

 

6. After the onions have baked for 45 minutes, uncover and sprinkle with the

pecans. Bake until the top is light brown and crusty (10 to 15 minutes).

 

7. Transfer the rice pilaf to a warmed serving bowl and place on the table

alongside the casserole of baked crusty onions. Serve with a basket of hearty

black bread.

 

Description:

" Allow 15 minutes to assemble; 1 hour 15 minutes to bake. "

Source:

" The Garden of Earthly Delights Cookbook by Shea MacKenzie "

S(Archive):

" Hanneman (kitpath) on 21-Nov-2002 "

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Per Serving (excluding unknown items): 380 Calories; 19g Fat (45.9% calories

from fat); 5g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

678mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This pleasing entree is perfect for winter months since it does not

depend on fresh vegetables for its savory goodness. Serve with hot and crusty

black bread.

 

Nutr. Assoc. : 5203 0 244 0 0 1012 0 1032 0 920148 0 2367 0 0 1012 0 0 20148 0 0