Thursday, August 28, 2014


2 large onions (I used a Vidalia and a Red)
1 1/2 cups prepared brown rice
2 slices multi grain bread, staled and crumbed
1/2 cup shredded Parmesan cheese
1 teaspoon garlic
1 JUMBO egg, beaten
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons butter
  • Preheat oven to 300 degrees.
  • Spray baking dish with PURE.
  • Halve onions. Cut a flat spot on the bottom of each and remove all the insides except for the 2-3 thickest outer rings. Place onion cups in baking dish.
  • Chop onion insides into fine pieces.
  • Prepare brown rice and set aside.
  • In a large skillet melt butter.
  • Saute' onion until tender.
  • Add garlic and saute' until fragrant.
  • Add bread crumbs, prepared rice, cheese, beaten egg, salt and pepper taste.
  • When well blended and egg is cooked fill the onion shells and place remaining rice mixture around the sides.
  • Prepare gravy and pour all over the onions and rice mixture.
  • Bake 1 hour.
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste
  • In a saucepan, melt the butter over medium heat.
  • Whisk together the hot water and bouillon. Set aside
  • Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
  • Add the garlic and cook a few seconds more.
  • Whisk in the beef broth and Worcestershire sauce.
  • Salt and pepper to taste.
  • Bring to a low boil.
  • Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
  • Season to taste with salt and pepper.

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