Stuffed Onions François

with wild rice, this is naturally sweet without sugar

6 large Maui or Vidalia onions or 8 medium 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 ¼ 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 ½ 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.

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©2000 Dr. Neal Pinckney Healing Heart Foundation