family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
February 19, 2018, 07:53:41 AM

Login with username, password and session length
Advanced search
* Home Help Search Login Register
+ Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Caramelized Onion and Herb Stuffing
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Caramelized Onion and Herb Stuffing  (Read 1243 times)
Hero Member
Gender: Female
Posts: 662

a cup of cappuccino a day

Caramelized Onion and Herb Stuffing
« on: October 12, 2007, 05:11:43 PM »

3 cups (750 mL) Minute Rice Whole Grain Rice, uncooked

4 tsp (20 mL) each olive oil and butter

2 large sweet onions, peeled, quartered and thinly sliced

1 clove garlic, minced

1 tsp (5 mL) dried thyme leaves

1/2 tsp (2 mL) each salt and pepper

2 tbsp (30 mL) granulated sugar

3/4 cup (175 mL) chicken broth, divided

4 tsp (20 mL) balsamic vinegar

1/2 cup (125 mL) each finely chopped marinated artichoke hearts and roasted red peppers

1/4 cup (50 mL) each chopped fresh basil and parsley leaves

2 eggs

Preheat oven to 350F (180C). Prepare the rice according to the package directions; reserve.

Heat the oil and butter in a large skillet set over medium heat. Add the onion; cook, stirring often, for 10 minutes or until softened. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 10 minutes. Increase the heat to medium-high.

Sprinkle the sugar over the onions; cook, stirring often, for 7 minutes or until onions are a deep golden colour. Stir in 1/4 cup (50 mL) of the chicken broth and the balsamic vinegar. Bring to a boil; cook, stirring, until liquid is almost absorbed. Remove the skillet from the heat and cool slightly.

Toss the reserved rice with the onion mixture, artichoke hearts, roasted red pepper, basil and parsley. Whisk the remaining broth with the eggs until combined. Pour over the rice mixture and toss to coat. Transfer to a greased 9 x 13-inch (3 L) baking dish. Bake, covered, for 30 minutes or until set. Let stand, covered, for 10 minutes before serving. Makes 8 servings or 6 cups (1.5 L).

Per serving: 206 calories, 6 g fat, 4 g protein, 34 g carbohydrates, 2 g fibre, 318 mg sodium. Good source of vitamin C and magnesium.


Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination. - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines