My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Wednesday, July 6, 2011

Wadmalaw Sweets Baked With Rice

Don't be running out to your local grocery asking for Wadmalaw Sweets, they went out of existence many years ago. They were described by many as "the sweetest onions you'll ever eat." Maybe they are a cousin to our beloved Vidalia onion. At one time the Hanckel family of Wadmalaw Island, S.C., raised most of these until the family decided to stop farming. Now we use Vidalia or any really good sweet onion.

I feel sure that's more than you wanted to know about the Wadmalaw Sweets!

Wadmalaw Sweets Baked with Rice
6 servings
print recipe

2 cups vegetable or chicken stock
2 pounds Wadmalaw Sweets onions, thinly sliced
1 cup long grain rice
3 tablespoons butter
1 small bay leaf
1 large pinch thyme leaves
Salt and pepper

Preheat the oven to 350 degrees F.

in a heavy, ovenproof saucepan, bring the stock to a boil and cover. Simmer gently, covered, for 5 minutes.

Add the onions, rice, butter, bay leaf, thyme, salt, and pepper. Return to a simmer, cover, and simmer for 10 minutes. Transfer to oven and bake for 15 to 20 minutes.

Fluff with a fork and transfer to a warmed serving bowl.

3 comments:

  1. i am on the way to the store and will pick up more vidalias. i am going to love this!

    ReplyDelete
  2. i am getting in the car to go and get vidalias.....

    kary and l'il teddy

    ReplyDelete

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