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Location: Texas, United States

Friday, June 17, 2011

Sweet Onion Casserole

Cooking Light.

1 tablespoon canola oil
4 cups chopped sweet onion (about 1 3/4 pounds)
1/2 cup uncooked long-grain rice
2/3 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
Cooking spray
1/3 cup (1 1/3 ounces) grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional) (I used dried)


1. Preheat oven to 325°.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.
3. Cook rice in a large pot of boiling water 5 minutes. Drain.
4. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.



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