Ingredients
- ½ cup wild rice
- 6 medium Vidalia, Maui or other sweet onions
- Olive oil
- 2 tablespoons unsalted butter
- 6 tablespoons finely chopped pecans
- 2 teaspoons minced garlic
- Salt
- 1 12-ounce can orange juice concentrate
- 2 tablespoons balsamic vinegar
- 1 tablespoon prepared mustard
- 2 teaspoons light-color honey
- ¾ cup (packed) dried cranberries, more for garnish
- 1 seedless orange, sliced, for garnish
- 1 bunch chives, for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
839 calories; 73 grams fat; 11 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 8 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 5 grams protein; 10 milligrams cholesterol; 436 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- In a small saucepan, combine rice with 1 1/4 cups water. Bring to a boil, cover tightly, and reduce heat to low. Simmer until tender and water is absorbed, about 1 hour. Remove from heat, and set aside.
- While rice is simmering, heat oven to 450 degrees. Trim a small slice from root end of each onion so that it will stand upright. Remove skins. Use a small sharp paring knife to cut tops off onions, and with a series of small slits, hollow out a cylinder 1 inch wide and 2 inches deep. With a teaspoon, continue to hollow out onions to within about 1/2 inch of bottom. Leave enough thickness in the walls to retain their shape. Mince onion taken from cavities, and set aside.
- Rub onions with olive oil. Oil a baking dish large enough to hold them snugly in a single layer. Place in lower half of oven and roast until they are tender but still hold their shape, about 25 minutes. Remove pan from heat, and allow to cool.
- Place a medium skillet over medium heat for 2 minutes. Melt butter, add minced onion and pecans, and saute about 8 minutes. Add garlic and stir 1 minute, then add rice and salt to taste. Reduce heat to medium-low, and saute 5 minutes more. Remove from heat, and allow to cool. (Onions and filling may be prepared 2 days ahead, and stored covered in refrigerator.)
- In a shallow saucepan, whisk together the orange juice concentrate, vinegar, mustard and honey. Place over medium heat, and cook uncovered for 5 minutes. Add 3/4 cup cranberries and 1/4 teaspoon salt. Cook uncovered until thickened, 10 to 15 minutes. Remove from heat, and keep warm, or allow to cool, cover, and refrigerate until needed. (May be prepared 2 days before assembly.)
For assembly:
- Heat oven to 325 degrees. Stuff filling into cavities of onions. Place onions in a baking pan, and top with any remaining filling. Cover tightly with foil, and bake just until thoroughly heated. While onions bake, reheat glaze. To serve, put a spoonful of hot glaze on each plate, and top with an onion. Drizzle sauce on top, and garnish plates with orange slices, cranberries and chives.
1 hour 45 minutes
Dining and Cooking