Wild Rice And Pecan Stuffed Onions With Cranberry-Orange Glaze
- Total Time
- 1 hour 45 minutes
- Rating
- Notes
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Ingredients
- ½cup wild rice
- 6medium Vidalia, Maui or other sweet onions
- Olive oil
- 2tablespoons unsalted butter
- 6tablespoons finely chopped pecans
- 2teaspoons minced garlic
- Salt
- 112-ounce can orange juice concentrate
- 2tablespoons balsamic vinegar
- 1tablespoon prepared mustard
- 2teaspoons light-color honey
- ¾cup (packed) dried cranberries, more for garnish
- 1seedless orange, sliced, for garnish
- 1bunch chives, for garnish
Preparation
- Step 1
In a small saucepan, combine rice with 1¼ 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.
- Step 2
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 ½ inch of bottom. Leave enough thickness in the walls to retain their shape. Mince onion taken from cavities, and set aside.
- Step 3
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.
- Step 4
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.)
- Step 5
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 ¾ cup cranberries and ¼ 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
- Step 6
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.
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