turkey tips home | rozanne gold 's tips |
turkey ballotine| wild rice |
roasted acorn squash | cranberry conserve |
slow-baked pears

Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Wild 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 oven.)

turkey tips home | rozanne gold 's tips |
turkey ballotine | wild rice with five-hour onions |
roasted acorn squash and carrot purée | cranberry conserve | slow-baked pears, sauternes aspic

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