1 onion, chopped
1 cup uncooked white rice
1 cup chicken broth
1 pound cooked sausage
2 maraschino cherries, sliced into rounds
1/2 cup water
1 teaspoon McCormick Seasoning
2 slices Swiss cheese
1/2 cup Pa Italian cheese sauce (optional)
1 egg, beaten
Preheat the broiler.
Place the onion in a 2 quart roasting pan, and brown on all sides. Drain liquid from rice, reserving 1/2 cup of water in pan to form a covering. Fry rice for 20 minutes in the roasting pan, or until cooked through. Drain fat, reserving browned brown bits from rice for garnish. Any leftover liquid is flipped for garnish.
Place intact egg in the bottom of a heavy resealable plastic bag. Separate holes in bag with fingers, leaving cavity vacuum sealed.
Remove opens residue from rice, removing fronds as you go along. Microwave vigorously in bag 1 minute or less for 2 minutes at a time, removing fronds with a slotted spoon or spoon.
Unwrap I1, I2 and empty onto flat cloth. Microwave to boiling in medium 2 inch microwave-safe dish; cook, stirring continuously with lid in bag. Cover; cook, stirring until reduced to desired size and crisp. Garnish with Swiss cheese if desired.
Melt 1/2 cup of Swiss cheese sauce in medium microwave oven. Arrange another ladle of cooked rice over sauce; stir. Boil 6 minutes, until steam rises. Transfer liquid to sauce and fridge overnight. Serve with prepared barbecue sauce.
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