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Creamed Onions In Wild Rice Ring Recipe
|Long grain and wild rice||12 Ounce (2 Packages, 6 Ounce Each)|
|Water||2 1⁄2 Cup (40 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Half and half||1 Cup (16 tbs)|
|White onions/2 jars,1 pound each whole onions, drained||2 Pound, cooked, drained (Tiny Size, Fresh)|
|Green onion strips||1 Cup (16 tbs) (1 Inch Long)|
|Diced pimiento||2 Tablespoon|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2986 Calories from Fat 1141
% Daily Value*
Total Fat 130 g199.7%
Saturated Fat 80.6 g403.1%
Trans Fat 0 g
Cholesterol 376.3 mg
Sodium 3046.9 mg127%
Total Carbohydrates 380 g126.8%
Dietary Fiber 26.5 g106.2%
Sugars 59 g
Protein 80 g160%
Vitamin A 140.7% Vitamin C 169.5%
Calcium 170.9% Iron 73.2%
*Based on a 2000 Calorie diet
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, melt butter or margarine.
Blend in flour and salt.
Add milk and half and half.
Cook, stirring constantly, until thickened and smooth.
Add white onions, green onions and pimiento; heat thoroughly.
Fold cheese into cooked rice.
Spoon into buttered ring mold.
Let stand about 15 minutes.
To keep warm, cover with aluminum foil; let stand in 250°F (121°C) oven.
Unmold on heated serving plate.
Serve with creamed onions.
If desired, onions may be placed in small dish that fits into center of mold.