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