Solosweetonionrice Recipes
SOLO SWEET AND TART MUSHROOM RICE
The flavor of the mushrooms, which offer a safe and natural alternative to MSG, is balanced by the sweetness of sauted onions and then by the fresh flavors of garlic and lemon which are added at the last moment. This rice dish for one, can be easly expanded, and I like to serve it with Pickle Dilly Green Beans recipe#16256, and lightly flavored red or white meat.
Provided by Bill Hilbrich
Categories White Rice
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and butter in a medium sized pan until melted and saute the onion until nearly transparent.
- Add mushrooms and rice and stir until all the rice grains are coated in the oil/butter mixture.
- Add the chicken stock and cover with a tight fitting lid.
- Cook rice mixture covered over very low heat for 15 minutes and then let sit for another 10 minutes.
- DO NOT remove the lid.
- As soon as the rice starts to cook, put the diced garlic in a small dish and cover with the lemon juice.
- Set aside until the rice is ready to serve.
- After the waiting period, remove the cover from the rice pan, add the garlic and lemon juice and fluff before serving.
Nutrition Facts : Calories 403.1, Fat 10.8, SaturatedFat 3.7, Cholesterol 14.9, Sodium 266.6, Carbohydrate 65.7, Fiber 3.2, Sugar 6.2, Protein 10.9
SWEET ONION DRESSING
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage, spicy peanuts, and potato chips.
Provided by Sheldon Simeon
Categories Salad Dressing Onion Hawaii Quick & Easy
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the vinegar, sugar, onion, celery salt, mustard, and black pepper and process until smooth. With the blender on its lowest speed, gradually add the oil in a steady stream until the dressing is thickened. Transfer to a jar or sealable container and store in the refrigerator for up to 2 weeks.
FRENCH ONION BREAKFAST STRATA
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Provided by Heidi Swanson
Categories Quick & Easy Brunch Breakfast Egg Onion Chive Garlic Cheese Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
- In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
- When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
- Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.
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