vegan - Stuffed Onions with Wild Rice

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* Exported from MasterCook *

 

Stuffed Onions with Wild Rice

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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6 large Maui or Vidalia onions or 8 med yellow

onions

1 C wild rice -- cooked (brown rice can be substituted)

1 C apple -- peeled, cored, chopped finely

1 C mushrooms -- chopped

3 cloves garlic -- minced

2 T fresh parsley -- minced

2 T fresh marjoram -- minced or 2 t. dried

1 t lemon juice

salt (optional) and fresh ground black

pepper to taste

1 C vegetable stock (or Chick'n Style

Seasoning and water)

 

Preheat oven to 400° F. Cut 1/4 inch off both the top and bottom of each onion

and peel off dry skin.. Bake onions root end down for 45 minutes to an hour, or

until golden brown. Let cool and hollow out each onion from top, leaving 1/2

inch shell or the outer 2-4 layers.

 

Chop 1 cup of removed onion and saute with mushrooms in vegetable stock on

medium heat until golden. Add garlic and apple and saute 3 to 5 more minutes.

Add all other ingredients except the vegetable stock and blend the with the

cooked rice.

 

Fill each onion shell with rice stuffing. Bake in a casserole, with about a 1/2

inch of the vegetable stock covering the bottoms of the onions, for 20 minutes,

basting with stock occasionally.

 

6 servings, each: Calories 271, Fat 0.86 g (3% cff), Carbohydrate 57.74 g,

Protein 8.36 g.

 

 

 

Source:

" http://heart.kumu.org/stuf.html "

 

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Per Serving (excluding unknown items): 130 Calories; 1g Fat (3.8% calories from

fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0