Rice and Sweet Onion Casserole - Lisa Anderson

from Better Homes and Gardens Cookbook

Recipe Notes

Rice and Sweet Onion Casserole

***mushrooms are optional

We often substitute the 12 boiling onions with 3 yellow onions largely diced. The flavor is actually sweeter this way.

(The larger the onions are diced the better people can pick out the onions if they choose.)

'telma' vegetable broth cubes have wonderful flavor or you can substitute with a low sodium broth

Prep: 45 minutes Bake: 30 minutes Oven:325°F
Makes: 6 to 8 side-dish servings

1% cups uncooked arborio rice or short grain rice
% cup butter or margarine •
1 cup whole fresh mushrooms, such as porcini
and/or button. 12 purple or white boiling onions, peeled and
halved
1 medium sweet onion, such as Vidalia or
Walla Walla, cut into 8 wedges
2 cloves garliC, minced
1% cups Vegetable Stock (see recipe, page 488)
or one 14-ounce can vegetable broth
% cup freshly shredded Romano or Parmesan
cheese

1. In a medium saucepan combine 3 cups water
and 1/2 teaspoon salt. Bring to boiling. Remove
from heat; stir in rice. Cover and let stand for
30 minutes; drain. Rinse with cold water; drain.
2. Meanwhile, in a large skillet melt butter over
medium-high heat. Add one-third of the mushrooms;
cook and stir for 4 to 5 minutes or until
tender. Remove mushrooms from skillet; set
aside. Add the remaining mushrooms, boiling
onions, sweet onion, and garlic to hot skillet.
Cook and stir until vegetables are tender. Reduce
heat to medium and add rice. Cook and stir for
4 to 5 minutes or until rice is golden. Carefully
stir in Vegetable Stock; bring to boiling. Transfer
rice mixture to a 2-quart casserole.
3. Bake, covered, in a 325° oven for 25 to
30 minutes or until rice is tender and liquid is
absorbed. Fluff with a fork. Stir in 2/3 cup of the
Romano cheese. Sprinkle with the remaining
cheese and the reserved cooked mushrooms.
Bake, uncovered, about 5 minutes more or until
cheese is melted and lightly browned.
Nutrition Facts per serving: 313 cal., 12 9 total fat (5 9 sat. fat),
28 mg chol., 523 mg sodium, 43 9 carbo., 2 9 fiber, 8 9 pro.
Daily Values: 7% vit. A, 3% vit. C, 11 % calcium, 12% iron
Exchanges: 3 Starch, 2 Fat