| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | Rice | 6 | Servings |
INGREDIENTS
| 1 1/2 | t | Salt |
| 6 | Spanish onions, peeled | |
| 1 | T | Unsalted butter |
| 2 | oz | Mushrooms, finely chopped |
| 1 | c | Rice, cooked |
| 8 | oz | Pecans, finely chopped |
| 1 | Egg, slightly beaten | |
| 1/4 | t | Dried thyme |
| 1/8 | t | Black pepper |
| 1 | pn | Nutmeg |
INSTRUCTIONS
Pour 1 1/2 inches of water into a large saucepan, add 1/2 teaspoon of the salt and bring to a boil over high heat. Cut 1 inch from the tops of the onions to make a flat surface. Add the onions to the water, return to a boil and reduce the heat to moderate. Cook, covered for 10 to 15 minutes or until the onions are almost tender but retain their shape. Meanwhile melt the butter in a heavy 10 inch skillet over moderately low heat. Add the mushrooms and saute for 3 to 5 minutes or until tender. Set aside. Drain the onions on a platter lined with paper toweling. When cool enough to handle gently scoop out the insides with a serving spoon, leaving the shells 3/8 to 1/2 inch thick. Make sure that the bottom of each shell remains intact. Chop up the pulp. Preheat the oven to 350. IN a medium bowl mix 1 cup of the chopped pulp, the mushrooms, rice, pecans, egg and salt, thyme, pepper and nutmeg until well blended. Stuff the onions with equal amounts of mixture and place in a lightly greased 13 by 9 by 2 baking dish. Bake covered for 45 minutes, uncover, bake 10 minutes longer. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 253
Total Fat: 30g
Cholesterol: 36.1mg
Sodium: 594.2mg
Potassium: 207.7mg
Carbohydrates: 13.1g
Fiber: 3.9g
Sugar: 1.7g
Protein: 5.5g