Vegetarian Main Dish

[Guest guest]

I'm finally able to post something. I got this from a friend at another list,

and she said it's wonderful!

 

Meatless Main Dishes

Tried Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large red onions -- about 8 to 10 oz each

1 1/2 teaspoons olive oil

1 Salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1 cup Chopped Apple

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces wild rice -- cooked according to package directions

1/2 cup Walnuts -- lightly toasted, or pecans

2 teaspoons chopped fresh sage

2 Tbsps Chopped Fresh Parsley

1/2 cup Shredded Monterey Jack Cheese -- or white cheddar

1/2 cup chicken stock -- or vegetable stock, to one cup

 

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and

set aside.

 

Peel the onions. Trim the stem ends so they will stand upright and remove

the top 1/2-inch. Rub oil on each onion and season lightly with salt and

pepper. Place in a baking dish, and bake, root ends down, until golden brown

and just tender, about 45 minutes to 1 hour (depending upon the size).

 

Remove from the oven and let rest until cool enough to handle. When cool

enough to handle, push out the centers, leaving a shell. Return one piece of

the removed onion to each to form a bottom and chop the remaining onion

centers to measure 1 cup.

 

In a large skillet, melt the butter over medium-high heat. Add the 1 cup of

chopped onion and cook, stirring, for 2 minutes. Add the garlic, apples,

salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat,

add the cooked rice, walnuts, sage, and parsley, and stir well. Add 1/4 cup

of the cheese and stir well.

 

Stuff the onions with the rice mixture and place in a baking dish. Sprinkle

the remaining 1/4 cup cheese over the tops of the onions, and add stock to

come 1/2-inch up the sides of the onions. Bake until tender and bubbly,

about 20 to 30 minutes, basting occasionally. Serve immediately.