November 17, 2021 By Jen Mullen, Chef/Owner of The Whole JAM
This is great alone as a side dish or stuffing for Acorn Squash as a vegetarian main or hearty side. It is also good stuffed in a game hen.
Mixed Whole Grain Rice with Caramelized Onions, Cranberries, Pecans, and Herbs
2 cups mixed whole grain and wild rice blend (Trader Joe’s has a good one and Lundberg Wild blend is great)
1 onion, peeled and sliced thin
2-3 tablespoon olive oil
1 teaspoon sea salt (plus pinch for cooking rice)
1/2 teaspoon pepper
1/2 cup dry cranberries (I try to find fruit juice sweetened if I can)
1/2 cup roughly chopped pecans
1/4 cup mixed herbs (parsley, sage, rosemary, thyme, marjoram...all good for a fall dish, I like to choose 3)
In a medium to large saucepan, bring rice, pinch of salt and 4 cups of water to a boil. Lower to a simmer, cover and cook for 40-45 minutes or until water is absorbed and rice is al dente tender.
While rice is cooking, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the sliced onions with 1/2 teaspoon sea salt. Stir to coat, lower heat to low, and cover. Let steam saute about 15 minutes, or until the onions are soft and almost saucy looking. Uncover the pan and raise the heat to medium. Stirring often, continue to cook onions until they are a deep brown and sweet. Remove from the heat and set aside.
Add 1-2 tablespoons of olive oil to the cooked rice and stir in with a fork to loosen the grains. Add caramelized onions, cranberries, and herbs. Stir again to mix well. Add pecans last and serve.