Serves: 6
Prep Time: 60 minutes
Meal Occasion: Appetizer, Side Dish
Cuisine Type: Indian, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | medium onions peeled and left whole |
| 1 | cup carrot shredded |
| 1/2 | cup golden raisins |
| 2 | Tbsp. butter |
| 1 | tsp. orange zest grated |
| 1/2 | cup pecan halves |
| 1/4 | tsp. mace |
| 2 | Tbsp. bourbon |
| 2 1/2 | cups water |
| 1 | tsp. salt |
| 1 | cup orange juice for glaze |
| 1 | Tbsp. flour for glaze |
| 2 | Tbsp. brown sugar for glaze |
| 3 | Tbsp. butter or margarine softened for glaze |
Instructions
1. Soak raisins in bourbon at least 30 minutes.
2. Cook onions in boiling salted water just until tender, 10 to 12 minutes. Drain and cool slightly.
3. Cut a slice from the top of each onion and remove all but 3/4-inch of the shell. Chop the pulp; measure 1/2 cup (reserve remaining pulp for soup or stew).
4. Sauté 1/2 cup pulp in butter in 10-inch skillet until golden. Add rice; cook and stir over low heat until rice is golden, about 3 minutes.
5. Add water and salt. Bring to a boil. Cover tightly and simmer 20 minutes.
6. Remove from heat. Stir in raisins, carrots, orange peel and mace. Place onions in buttered baking dish.
7. Mound about 1/2 cup rice mixture in each onion; top with pecan halves.
ORANGE GLAZE:
Heat orange juice in small saucepan. Combine butter and flour; stir into orange juice. Add brown sugar. Bring to a boil; stirring constantly. Reduce heat; cook and stir until slightly thickened.
8. Spoon Orange Glaze over each onion. Bake uncovered at 350 F until hot, 10 to 15 minutes.
