Creamed Onions In Wild Rice Ring
|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)|
Generously butter a 6-cup ring mold.
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.