| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Large white onions |
|
|
Bread crumbs |
| 4 |
oz |
Grated swiss cheese |
|
|
Light cream |
|
|
Fresh parsley |
| 1 |
c |
Cooked rice |
INSTRUCTIONS
Hollow out onions (a melon-baller works well -- leave at least 2-3 "layers
of rings" so onions can support filling) then blanch the "shells" until
they are softened, about 9-10 minutes.
Saute the onion pieces removed (from about 2 onions) in a little butter.
Mix this with enough breadcrumbs to "glue or bond" the mixture together and
then add enough cream to "wet" or keep the mixture moist.
Add cooked rice, and salt & pepper to taste.
Stuff onion-rice mixture back into onion shells, Garnish with more grated
swiss and thyme. Bake under moderate heat just to reheat and melt cheese
topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The real God: don’t settle for substitutes”