Onion and rice puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Long-grain rice |
| 6 | mediums | Onions -- peeled and thinly |
| Sl | ||
| ¾ | cup | Low-sodium chicken broth -- |
| =OR=- Water | ||
| ¼ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt -- or as desired |
| ½ | teaspoon | Ground white pepper |
| ½ | cup | Whipping cream |
Directions
PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch oven over low heat on the stovetop, add the rice and cook 1 minute, mixing to coat all grains with butter.Remove from heat, add the onions, broth, nutmeg, salt and pepper. Cover tigh TO FREEZE THE SOUBISE: Place warm soubise in an air-tight plastic freezer bag. Squeeze out excess air, label and place in freezer for up to 6 months. Defrost overnight in the refrigerator, at room temperature or on the defrost setting of a microwave. To r MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :