Savory Onions Stuffed with Wild Rice

6 Large Onions
225g (8oz) Wild Rice
170g (6oz) Mushrooms
1 Apple
3 Cloves Garlic
2 tbsp Fresh Parsley
2 tbsp Fresh Marjoram
1 tsp Lemon Juice
¼ tsp Paprika
Vegetable Stock
Salt and Pepper, to taste

Pre-heat oven to 170°C: 325°F: Gas 3.
Trim the roots from the onions and remove the outer papery layers of skin.
Place root down on a baking sheet and bake until just golden brown.
Allow to cool.
Boil the rice according to instructions on packet.
Chop the mushrooms and apple.
Hollow out the onions leaving shells of 2-4 layers).
Chop 170-225g (6-8oz) of the onion, saute with the mushrooms for a few minutes.
Add the apple and finely chopped garlic and cook for a few minutes further.
Remove from the heat, add the cooked rice, finely chopped herbs, lemon juice, paprika and season to taste.
Mix thoroughly.
Pre-heat oven to 200°C: 400°F: Gas 6.
Fill the each of the onion shells with a portion of the mixture.
Place into an ovenproof dish, add enough stock to cover the base of the onions 15mm (½ inch).
Bake for 20 minutes, occasionally basting the onions with stock.

VegetarianRecipes

Savory Onions Stuffed with Wild Rice

Vegetarian
Recipes