Rice with Five-Hour Onions Adapted from Rozanne Gold
Yield: 6 servings
6 large yellow onions, plus 1/2 cup finely diced onion
4 Tablespoons plus 2 Tablespoons unsalted butter
1/2 pound extra long grained wild rice
Salt and freshly ground black pepper to taste
Preheat oven to 275°F.
Peel onions. Place 6 whole onions in heavy medium pot or casserole with
a cover. Slice 4 tablespoons
butter and scatter on top of onions. Cover pot. Bake in oven for 5 hours.
Onions will be golden and give
off lots of pan juices. Set aside.
One hour before serving, wash rice and drain in colander. Prepare wild
rice. Melt remaining 2 tablespoons
butter in medium pot with cover. Add rice and 1/2 cup finely diced onion.
Stir with wooden spoon for 5
minutes or until rice gets a bit crispy. Slowly add 1-quart cold water.
Bring to a boil. Add 1 teaspoon salt
and freshly ground black pepper. Lower heat and cover pot. Cook over
medium heat for 50 minutes.
Uncover pot and cook over medium-high heat for 10 minutes or longer
until rice is tender. Add salt and
pepper to taste. Drain in colander, if necessary, to remove excess liquid.
Transfer to a warm bowl or platter.
Heat five-hour onions gently on top of stove. With slotted spoon, place
onions on top of rice. Pour onion
juices over the rice and serve. (This can be easily reheated in the