Savory Wild Rice Stuffed Onions -

-yellow onions. 1 c Mushrooms, chopped

3 Cloves garlic, minced

1 Apple, peeled, cored,

-chopped (about 1 cup) 2 T Fresh parsley, minced

2 T Fresh marjoram, minced

1 t Dried)

1 t Lemon juice

1/4 t Paprika

-Salt & pepper to taste 1 c Wild rice, cooked

1 x Vegetable stock

1. Preheat oven to 400F

2. Cut 1/4 unch off both ends of the onion and peel off dry layers. Bake

30 minutes, or until golden brown. Let cool and hollow out each onion from top, leaving

1/2 inch shell (outer most 2-4 layers).

3. Chop 1 cup of reserved onion and saute with mushrooms in a medium hot

3 minutes. Add garlic and apple and saute

3 minutes. Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine the sauteed mixture with the cooked rice.

4. Fill each onion shell with rice mixture. Pour enough stock to cover

1/2 inch 20 minutes, basting the stuffed onions with stock occasionally. Makes

6-8 servings depending on which onions you use. My suggestion on this is that the onions took A LOT longer to cook than

30 minutes. If you want to fix this for a dinner, I recommend that you bake the onions the night before, and then finish up the next evening with the filling. The onions will also be cool then, instead of working with hot onions that just came out of the oven. From: jmmille

2 (Joann M. Miller). Fatfree Digest

8 Issue

9, 1994. Formatted by Sue Smith, S.Smith

34, TXFT

MMCONV