August 24, 2011 2:42 pm Leave your thoughts
This recipe uses up leftover wild rice. The combination of onions and rice works well, and when served with cheese-topped bread, makes a full meal in one pan, with minimum washing-up and maximum ease. This is robust soup, so you could add other leftovers, such as chicken, to good effect.
- 1.5kg onions – sliced thinly
- 50g butter
- 2 litres vegetable stock made with Marigold Vegetable Bouillon
- 500g wild rice, cooked
- 2 tbsps portMethod
- Sauté the onions in butter over a medium heat for 15 minutes, stirring frequently. Continue cooking at a low temperature to caramelize the onions (approximately 45 minutes).
- Season with salt and pepper. Add half of the stock and simmer uncovered for 15 minutes. Add the cooked wild rice and more stock as necessary, simmer for 5 minutes, then remove from the heat and stir in the port.
- Top each serving with 3 bread slices, sprinkled with cheese. Place under the grill to melt the cheese.
Categorised in: Rice recipes
This post was written by Sue