Brown rice and onion pure au gratin

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
1½ pounds Large sweet onion(s) (Bermudas or Vidalias) thinly sliced (2 onions)
\N \N Salt and pepper to taste
1½ cup Cooked brown rice short or long grain
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 188 cooked in chicken stock
\N \N 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

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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