Recipe - Onion And Rice Puree

2 tablespoon Unsalted butter
One half cup Longgrain rice
6 md Onions
peeled and thinly cut or sliced up
Three fourths cup Lowsodium chicken broth
=OR= Water
One fourth teaspoon Ground nutmeg
One half teaspoon Salt; or as desired
One half teaspoon Ground white pepper
One half cup Whipping cream

PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch
oven over low heat on the stovetop, add the rice and cook 1 minute, mixing
to coat all grains with butter. Remove from heat, add the onions, broth,
nutmeg, salt and pepper. Cover tightly and place in the oven for 1 hour.
Remove from the oven and transfer the contents of the pot to a food
processor. Add the cream and coarsely puree the mixture using the pulse
button. Replace the soubise in the pot, cover and replace in oven to reheat
before serving.

TO FREEZE THE SOUBISE: Place warm soubise in an airtight plastic freezer
bag. Squeeze out excess air, label and place in freezer for up to 6 months.
Defrost overnight in the refrigerator, at room temperature or on the
defrost setting of a microwave. To reheat, place the bag in gently boiling
water on the stove for 10 minutes before serving.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini