Leave it to the British to create something so simple SO tasty. To create that Mm-mm-good taste with the humblest requires the freshest of the fresh ingredients. Well, in short, just make certain you have one fat onion and fresh button mushrooms with good aged cheddar or variant cheese. You’re pretty much set then.
Any variety of mushrooms are permissible; I happened to have some basic button mushrooms - even though I’m not a fan of them - on hand so I used the remaining. White button mushrooms are okay for standard recipes but I don’t like them for their lack of nutritional properties. Baby bellas, shitake, oyster or in other words the more expensive ones are more nutrient dense than button mushrooms. But, two 8 oz boxes of button mushrooms for three dollars..I can make due. I alternate so I get a change in taste and save the more expensive and tantalizing ingredients for more extravagant recipes such as straw mushrooms for Thai cuisine, oyster mushrooms for savory soufflés or omelets. Plus, British cuisine is rather straight forward which is a nice change in pace. Sometimes you just aren’t in the mood to make an elaborate gourmet dinner for one; although, I like showing off and making my boyfriend jealous.
He had pizza the other night while I had an elaborate Japanese feast. Although, I did have okonomiyaki for lunch..
Note: Make the rice ahead of time but don't add the cheese until last minute. You can double the rice mixture and serve it as a side dish to a protein. I thought I could eat mounds and mounds of it alone!
Stuffed Onion with Chestnut Cheddar Rice 5-6 chestnuts, coarsely chopped 2 oz button mushrooms, coarsely chopped ¼ cup shredded cheddar cheese ¼ cup rice 1 plump sweet onion ½ cup diced tomatoes
1 tbsp red wine Water Basil Chives Salt & Pepper to taste
Clean the onion by removing the outer skin, cutting off the bottom and top a quarter to half an inch depending on how thick your onion is. Place this in a pot with enough water to cover and boil until tender.
Remove the onion, set it aside until cooled and gently push out the insides of the onion. If done correctly it should easily fall out. If you’re having some difficulty, carefully cut some of the internal pieces and slide it out.
Reserve a quarter of the innards and do what you will with the rest (freezing for later is always good). If you hadn’t already, cut the onions in coarse chunks and add them to a deep pan sprayed with nonstick cooking spray. Caramelize them then add the mushrooms. Cook until the mushrooms have secreted their juices and then add the tomatoes, rice, chestnuts, and herbs. Add more water and cook until the rice becomes tender.
Considering I used brown, it took about thirty minutes. Don’t overcook the rice but just until the hull has been softened.
Set this mixture aside to cool and preheat the oven to 400 degrees.
Once the rice mixture has cooled, stir in the cheddar cheese. Put your onion in a baking dish, stuff, and spread the excess mixture around if you have any. Pour over the onion and rice mixture the tablespoon of wine then bake for 40 minutes.
Wonderful with a nice crisp green salad with possibly a raspberry vinaigrette.
Any variety of mushrooms are permissible; I happened to have some basic button mushrooms - even though I’m not a fan of them - on hand so I used the remaining. White button mushrooms are okay for standard recipes but I don’t like them for their lack of nutritional properties. Baby bellas, shitake, oyster or in other words the more expensive ones are more nutrient dense than button mushrooms. But, two 8 oz boxes of button mushrooms for three dollars..I can make due. I alternate so I get a change in taste and save the more expensive and tantalizing ingredients for more extravagant recipes such as straw mushrooms for Thai cuisine, oyster mushrooms for savory soufflés or omelets. Plus, British cuisine is rather straight forward which is a nice change in pace. Sometimes you just aren’t in the mood to make an elaborate gourmet dinner for one; although, I like showing off and making my boyfriend jealous.
He had pizza the other night while I had an elaborate Japanese feast. Although, I did have okonomiyaki for lunch..
Stuffed Onion with Chestnut Cheddar Rice
5-6 chestnuts, coarsely chopped
2 oz button mushrooms, coarsely chopped
¼ cup shredded cheddar cheese
¼ cup rice
1 plump sweet onion
½ cup diced tomatoes
1 tbsp red wine
Water
Basil
Chives
Salt & Pepper to taste
Clean the onion by removing the outer skin, cutting off the bottom and top a quarter to half an inch depending on how thick your onion is. Place this in a pot with enough water to cover and boil until tender.
Remove the onion, set it aside until cooled and gently push out the insides of the onion. If done correctly it should easily fall out. If you’re having some difficulty, carefully cut some of the internal pieces and slide it out.
Reserve a quarter of the innards and do what you will with the rest (freezing for later is always good). If you hadn’t already, cut the onions in coarse chunks and add them to a deep pan sprayed with nonstick cooking spray. Caramelize them then add the mushrooms. Cook until the mushrooms have secreted their juices and then add the tomatoes, rice, chestnuts, and herbs. Add more water and cook until the rice becomes tender.
Considering I used brown, it took about thirty minutes. Don’t overcook the rice but just until the hull has been softened.
Set this mixture aside to cool and preheat the oven to 400 degrees.
Once the rice mixture has cooled, stir in the cheddar cheese. Put your onion in a baking dish, stuff, and spread the excess mixture around if you have any. Pour over the onion and rice mixture the tablespoon of wine then bake for 40 minutes.
Wonderful with a nice crisp green salad with possibly a raspberry vinaigrette.