Onion And Rice Puree Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter,
1/2 cup: Long-grain rice,
6 medium: Onions, peeled and thinly
Sl,
3/4 cup: Low-sodium chicken broth --,
=OR=- Water,
1/4 tsp: Ground nutmeg,
1/2 tsp: Salt, or as desired
1/2 tsp: Ground white pepper,
1/2 cup: Whipping cream,
Directions:
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 tigh
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 r
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp
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 tigh
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 r
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp