Post by Chris in NM on Jun 21, 2009 17:29:22 GMT -6
Springtime Vidalia Onion Casserole
This recipe has been adapted from a Vidalia onion farm
in Georgia. Vidalia season is extremely short and they are
truly delicious, so enjoy them while you can.
Ingredients
1/4 cup Butter
7 medium Vidalias, sliced
1/2 cup Uncooked Red Rice
(a delicious, nutritious rice from Bhutan
with a nutty taste and soft texture) You can also use long grain white rice
5 cups Boiling Water
1 tsp. Salt
1 cup French Fol Epi or Comte Gruyere Cheese, shredded or slivered
2/3 cup Half and Half
Preheat oven to 325 degrees. Melt butter in heavy skillet. Sauté onions in butter until soft and transparent, stirring frequently.
Cook rice in boiling salted water for five minutes. Drain rice well. Blend rice with onions, cheese, and cream. Pour into a greased shallow baking sheet.
Bake for one hour. Serves 6 to 8. www.westpointmarket.com/DisplayPage.aspx?tabid=319
This recipe has been adapted from a Vidalia onion farm
in Georgia. Vidalia season is extremely short and they are
truly delicious, so enjoy them while you can.
Ingredients
1/4 cup Butter
7 medium Vidalias, sliced
1/2 cup Uncooked Red Rice
(a delicious, nutritious rice from Bhutan
with a nutty taste and soft texture) You can also use long grain white rice
5 cups Boiling Water
1 tsp. Salt
1 cup French Fol Epi or Comte Gruyere Cheese, shredded or slivered
2/3 cup Half and Half
Preheat oven to 325 degrees. Melt butter in heavy skillet. Sauté onions in butter until soft and transparent, stirring frequently.
Cook rice in boiling salted water for five minutes. Drain rice well. Blend rice with onions, cheese, and cream. Pour into a greased shallow baking sheet.
Bake for one hour. Serves 6 to 8. www.westpointmarket.com/DisplayPage.aspx?tabid=319