wild rice stuffed onions with orange sauce

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roasted onions, caramelized to their natural sweetness contrasted with the tang of the orange sauce and the heartiness of the wild ricestuffing. yumm!

adapted Molly Katzen recipe from an article in the New York Times awhile back.
1/2 cup wild rice
6 medium onions
1/3 cup pine nuts
1 1/2 cups water or vegetable broth
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
4 garlic cloves, minced
3/4 tsp ground cumin
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
3/4 cup (packed) dried cranberries, chopped and more for garnish
1/2 cup basmati rice
1 12-ounce can orange juice concentrate
2 tablespoons balsamic vinegar
1 tablespoon prepared mustard
2 teaspoons light-color honey
1. in a small saucepan, combine wild 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.
2. preheat oven to 450ºF.
3. trim a small slice from root end of each onion so that it will stand upright. 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.
4. 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.
5. in a small frying pan over medium-low heat, toast the pine nuts until golden brown. shake pan every now and then to keep them from burning. remove from heat and set aside.
6. in a shallow saucepan over medium heat, whisk together the sauce ingredients and cook uncovered for 5 minutes. add 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.)
7. place a medium skillet over medium heat for 2 minutes. add oil and heat until hot. add minced onion and sauté about 8 minutes.
8. melt butter; add garlic, cumin, nutmeg, cardamom, pine nuts, cranberries and stir until fragrant, about 30 seconds, then add basmati and wild rice. reduce heat to medium-low, and sauté 5 minutes more. remove from heat.
9. if you don't have a rice cooker, combine rice mixture and liquid in a saucepan. bring to a boil, cover tightly and reduce heat to low. simmer until tender and water is absorbed. remove from heat, and set aside. (onions and filling may be prepared 2 days ahead, and stored covered in refrigerator.)
10. turn oven down to 325 degrees.
11. meanwhile, 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.
12. 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.
Meal   DinnerDish   Main Dish
Main Ingredient   VegetablesStyle   Gourmet
Features   High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegetarian

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