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Source: USA Rice Federation

Caramelized Onion, Smoked Gouda and Pecan Rice Tart
Although there is no crust involved, the caramelized onions and toasted pecans give this rice dish a seductively crusty top. Great side dish or main course.
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Serves: 6
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
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2 tablespoons unsalted butter
4 cups sliced sweet onions, about 3 large onions
3 cups cooked long-grain rice
3/4 cup Parmesan cheese
3 large eggs
2 cups shredded smoked Gouda cheese
3/4 cup chopped pecans




Preheat the oven to 400° F.


Heat the butter in a large skillet over medium heat. When the butter melts, add the onion and sauté for 8 to 10 minutes, stirring occasionally, until the onions are browned and caramelized. (You can sprinkle about 2 tablespoons of brown sugar over the onions as they caramelize, if you want them sweeter and a little darker.)


In a mixing bowl, mix together the rice, Parmesan cheese and eggs. Press the mixture into the bottom of a 10-inch pan with a removable bottom (a springform pan works well). Distribute the sliced onion over the top and then scatter the onions with the Gouda and pecans.


Bake for 12 to 15 minutes or until heated through and the pecans are brown and toasty. Remove the tart from the pan by releasing the sides. Serve hot.


Per Serving: 240 calories; 15 g fat; 290 mg sodium; 17 g carbohydrate; 2 g fiber; 10 g protein


Courtesy "Rice to the Rescue!" contest winner: Anna Ginsberg






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