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Recipe Name: Onion And Rice Puree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Unsalted butter
1/2 Cup(s) Long-grain rice
6 Onions
peeled and thinly sliced
3/4 Cup(s) Low-sodium chicken broth
=OR=- Water
1/4 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Salt, or as desired
1/2 Teaspoon(s) Ground white pepper
1/2 Cup(s) Whipping cream
PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or
Dutchoven 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 for1 hour. Remove from the oven and transfer the contents of the
pot to afood processor. Add the cream and coarsely puree the mixture
using thepulse button. Replace the soubise in the pot, cover and
replace in ovento reheat before serving.TO FREEZE THE SOUBISE: Place
warm soubise in an air-tight plasticfreezer bag. Squeeze out excess
air, label and place in freezer for upto 6 months. Defrost overnight in
the refrigerator, at room temperatureor on the defrost setting of a
microwave. To reheat, place the bag ingently boiling water on the stove
for 10 minutes before serving.MICHAEL ROBERTS - PRODIGY GUEST CHEFS
COOKBOOKFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 169
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 37.3mg
Sodium: 215.4mg
Potassium: 207.5mg
Carbohydrates: 15.1g
Fiber: 2g
Sugar: 4.8g
Protein: 2.6g

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