YIELD: 6 servings (serving size: about 2/3 cup)
• 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)
Preheat oven to 325°. 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. Cook rice in a large pot of boiling water 5 minutes. Drain. 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.
Irene Lilja, Corvallis, Oregon, Cooking Light
MAY 2011
Followed pretty closely. Used only ½ TBS of olive oil. Cooked the onions longer than 5 minutes, closer to 12. Used a bit extra rice and a bit extra milk (closer to ¾ cup) and a that milk was a mix of skim with a TBS of whipping cream. Omitted allspice. I thought this was really good. My calculations come out to 213 cal per serving at 6 servings. But that was a HUGE serving. I got 8 servings out @ 160cal per serving. It freezes well. --JT
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