Brown rice and onion pure au gratin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1½ | pounds | Large sweet onion(s) (Bermudas or Vidalias) thinly sliced (2 onions) |
| Salt and pepper to taste | ||
| 1½ | cup | Cooked brown rice short or long grain |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 188 cooked in chicken stock | ||
| Butter to grease gratin dish | ||
| ¼ | teaspoon | Grated nutmeg |
| ⅛ | teaspoon | Cayenne |
| 2 | tablespoons | Dry white wine |
| ¼ | cup | Heavy cream |
| ½ | cup | Shredded Gruyre cheese |
Directions
In a large heavy skillet, melt 2 tbs butter and slowly saut the onions until they are soft and golden. Sprinkle with salt and pepper. Stir in the cooked rice, then pure the onion-rice mixture in batches in a food processor and transfer to a large bowl.
Preheat oven to 400F and butter a 2-qt. shallow oven-to-table gratin dish. Add the nutmeg, cayenne, wine, cream and 1 tbs butter to the pure. Blend, then spoon into the prepared pan. Sprinkle surface with cheese and dot with remaining 1 tbs butter. Bake for 10-15 minutes, then turn oven up to broil and slip under broiler until the cheese is melted and flecked with brown. Serve immediately.
Submitted By DIANE LAZARUS On 03-27-95
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