Recipe - Stuffed Onions

1 pack Long grain and wild rice
4 lg Spring sweet onions,
approximately 1 pound each
One half pound Fully cooked Kielbasa
sausage, cut or sliced up 1/4" thick
Fresh parsley for garnish

Omitting margarine, prepare rice according to package directions. Let
stand covered. Peel onions and slice off tops and bottoms to level.
Set onions in an 8" square glass dish; cover with vented plastic wrap.
Microwave on high 10 minutes. Carefully remove plastic wrap and scoop
out half of onion centers; reserve for another use. (Note: Use tongs
to hold onion while removing center.) Fill onion cups with rice
mixture. Insert sausage slices between edge of filling and onion cup;
recover. Rotating each onion midway through cooking, microwave on
high five minutes, or until onions are crisp tender. Garnish each
with parsley.

Nutrient data per serving: 362 calories; 11 grams protein; 13 grams
fat (32% of total calories); 50 grams carbohydrates; 6 grams dietary
fiber; 30 milligrams cholesterol; 780 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip