Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter -cooked in chicken stock
1 1/2 lb Large sweet onion(s) Butter to grease gratin dish
-(Bermudas or Vidalias) 1/4 ts Grated nutmeg
-thinly sliced (2 onions) 1/8 ts Cayenne
Salt and pepper to taste 2 tb Dry white wine
1 1/2 c Cooked brown rice 1/4 c Heavy cream
-short or long grain 1/2 c Shredded Gruyre cheese

In a large heavy skillet, melt 2 tbs butter and slowly saut the onions
until they are soft and golden. Sprinkle with salt and pepper. Stir
in the cooked rice, then pure the onion-rice mixture in batches in a
food processor and transfer to a large bowl.

Preheat oven to 400F and butter a 2-qt. shallow oven-to-table gratin
dish. Add the nutmeg, cayenne, wine, cream and 1 tbs butter to the
pure. Blend, then spoon into the prepared pan. Sprinkle surface with
cheese and dot with remaining 1 tbs butter. Bake for 10-15 minutes,
then turn oven up to broil and slip under broiler until the cheese is
melted and flecked with brown. Serve immediately.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 188
Submitted By DIANE LAZARUS On 03-27-95

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