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Baked Onions With Rice, Apple, And Nut Stuffing

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Rice stuffing is used to fill baked onions for a flavorful side dish any time of year. Easy to serve when you are entertaining a crowd, each person gets their own baked onions filled with a rice, apple and nut stuffing.

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Ingredients

  • 6 large red onions
  • 1 1/2 teaspoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 cup diced apples
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (6-ounce) package wild rice, cooked according to package directions
  • 1/2 cup lightly toasted walnuts
  • 2 teaspoons chopped fresh sage
  • 2 tablepoons chopped fresh parsley
  • 1/2 cup grated dry jack or white cheddar cheese
  • 1/2 cup chicken stock, can use vegetable stock

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.

Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2 inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root-ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle.

When cool enough to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.

In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat and add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup of the cheese and stir well.

Stuff the onions with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions, and add stock to come 1/2 inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally. Serve immediately.

This recipe yields 6 servings.

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