Recipe of the Day: Chicken-Stuffed Onions
I thought this looked interesting...
"Onions are made for a slow cooker, where they become wonderfully
sweet as they simmer. We stuff these onions with a tasty mix of
ground chicken, brown rice, and vegetables for a meal that's both
elegant and simple."
Recipe By : WW Slow Good Cookbook
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 very large onions -- 10-12 ounces each
1 pound ground skinless chicken breast
1 cup cooked brown rice
10 ounces bagged frozen peas and carrots -- thawed
1 teaspoon grated lemon zest
1 teaspoon crumbled dried sage
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups tomato puree
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
2 tablespoons dried dill
1 tablespoon Worcestershire sauce
Cut off the bottom eighth of each onion so they will stand flat on a cutting board. Cut off a little more than 1/4" from the top of each onion. With a melon baller, scoop out the center of the onion, leaving all but the outer layer. (If the outer layer is too thin, leave two layers so the onion doesn't collapse.) Discard the center of the onion (or chop and freeze for another use.)
Combine the chicken, rice, 1 cup of the peas and carrots, the lemon zest, sage, nutmeg, salt and pepper in a medium bowl. Divide and firmly press the chicken mixture into the onions. Place the onions in a large slow cooker. Sprinkle the remaining peas and carrots around the onions.
Combine the tomato puree, broth, lemon juice, dill and Worcestershire sauce in a medium bowl; pour around the onions (not over the tops). Cover and cook till the onions are fork-tender, 3-4 hours on high or 6-8 hours on low.