*  Exported from  MasterCook  *
 
                             ONION & RICE PUREE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted butter
      1/2   c            Long-grain rice
    6       md           Onions
                         - peeled and thinly sliced
      3/4   c            Low-sodium chicken broth
                         -ÿÿWater
      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.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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