Recipe - Savory Wild Rice Stuffed Onions

6 lg Vidalia Onions or 8 med
yellow onions.
1 cup Mushrooms, chopped
3 Cloves garlic, minced
1 Apple, peeled, cored,
chopped (about 1 cup)
2 tablespoon Fresh parsley, minced
2 tablespoon Fresh marjoram, minced (used
1 teaspoon Dried)
1 teaspoon Lemon juice
One fourth teaspoon Paprika
Salt & pepper to taste
1 cup Wild rice, cooked
Vegetable stock

1. Preheat oven to 400F

2. Cut One fourth unch off both ends of the onion and peel off dry layers. Bake
onions, root end down in baking dish for 30 minutes, or until golden brown.
Let cool and hollow out each onion from top, leaving One half inch shell (outer
most 24 layers).

3. Chop 1 cup of reserved onion and saute with mushrooms in a medium hot
pan for 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
bottom of onions (about One half inch). Bake for 20 minutes, basting the stuffed
onions with stock occasionally.

Makes 68 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: jmmille2 (Joann M. Miller). Fatfree Digest [Volume 8 Issue 48] June
9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip