Onion & rice puree
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Onion & rice puree
  Onion    Rice    Purees  
Last updated 6/12/2012 12:45:24 AM. Recipe ID 5193. Report a problem with this recipe.
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      Title: Onion & rice puree
 Categories: Rice
      Yield: 6 Servings
      2 tb Unsalted butter
    1/2 c  Long-grain rice
      6 md Onions
           - peeled and thinly sliced
    3/4 c  Low-sodium chicken broth
           -=OR=- Water
    1/4 ts Ground nutmeg
    1/2 ts Salt; or as desired
    1/2 ts Ground white pepper
    1/2 c  Whipping cream
  PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or
  Dutch oven over low heat on the stovetop, add the rice and cook 1
  minute, mixing to coat all grains with butter. Remove from heat, add
  the onions, broth, nutmeg, salt and pepper. Cover tightly and place
  in the oven for 1 hour. Remove from the oven and transfer the
  contents of the pot to a food processor. Add the cream and coarsely
  puree the mixture using the pulse button. Replace the soubise in the
  pot, cover and replace in oven to reheat before serving. TO FREEZE
  THE SOUBISE: Place warm soubise in an air-tight plastic freezer bag.
  Squeeze out excess air, label and place in freezer for up to 6
  months. Defrost overnight in the refrigerator, at room temperature or
  on the defrost setting of a microwave. To reheat, place the bag in
  gently boiling water on the stove for 10 minutes before serving.

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Recipe ID 5193 (Apr 03, 2005)

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