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Wild Rice Stuffed Vidalia Onions


6 large Vidalia (or Walla Walla) onions
2 tablespoons olive oil
6 ounces mushrooms (white or crimini), finely chopped
1 large carrot, peeled and finely chopped
1/3 cup finely chopped onion (use insides of Vidalia)
1 package (5 – 6 ounce) Long Grain & Wild Rice Blend Mix, prepared to package directions
1 tart apple, peeled, cored and finely chopped
½ cup seasoned bread crumbs
½ cup toasted pecans, finely chopped
½ cup chicken or vegetable stock
Salt to taste
Ground black pepper to taste

½ cup chicken or vegetable stock
½ cup seasoned bread crumbs
2 tablespoons butter, melted


Preheat oven to 350 degrees.

Cut a small slice off the tops and bottoms of onions, and remove outer peel.  Scoop out the inside of onions, leaving a small cavity to place stuffing mix.

In sauté pan, cook mushrooms, carrot and onions over medium heat until onions are soft.  Remove to large mixing bowl.  Add prepared rice, apple, ½ cup bread crumbs, pecans and stock and mix well.  Season with salt and pepper.  

Stuff evenly into each onion (there may be extra stuffing).  Place in baking dish, pour ½ cup chicken (or vegetable) stock around onions and cover with aluminum foil.  Bake for 45 minutes.

Mix together ½ cup seasoned bread stock and melted butter, sprinkle evenly over onions, return to oven and bake for an additional 15 minutes.

 
 
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