I can’t imagine cooking without onions. They are one of the basics I always keep on hand. During the winter months I use both the red and yellow dry-skinned onions. I pick onions that are firm and have papery skins that crackle. Onions that smell moldy or that feel soft, especially at the neck are to be avoided.
Here’s a quick little recipe I made tonight using onions, some leftover shitake mushrooms, a little chard, leftover grilled chicken and brown rice. I love throwing together this kind of quick meal. First I slice the mushrooms and brown them in a little canola oil. Then, I add the sliced onion and chard stems, and sauté them until they were just crisp-tender. Next, I add some shredded chard leaves and a little chicken stock, cover the pan and simmer it until the chard is wilted and the onions and chard stems are tender. In a soup bowl place some leftover brown rice and diced leftover grilled chicken, cover it with a plate and warm it in the microwave for about a minute and a half. Just before serving I add a little sesame oil to the onion/chard/mushroom mixture, toss it, then place it on top of the chicken and rice. Quick. Satisfying. Nutritious.
Ingredients to look for at the Farmers’ Market:
Chard, spinach or beet greens
Organic short grain brown rice
Organic, free-range chicken