Roasted Onion, Pine Nut And Wild Rice Salad Recipe

Name: Roasted Onion, Pine Nut And Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ONIONS:; 4 lb. fresh asparagus; 3/4 c walnut or olive oil; 4 1/2 lb red onions; Olive oil, as neeeded; Kosher salt, as needed; Cracked pepper, as needed; 1/2 c. balsamic vinegar; 3 T sherry vinegar; WILD RICE; 3/4 c plump dried cherries or blueberries; 6 T port wine; Hot water, as needed; 2 1/2 c wild rice; 1 1/2 c cranberry juice; 1 c apple cider; 3/4 c pine nuts, toasted

Servings: persons

ONIONS:
4 lb. fresh asparagus
3/4 c walnut or olive oil
4 1/2 lb red onions
Olive oil, as neeeded
Kosher salt, as needed
Cracked pepper, as needed
1/2 c. balsamic vinegar
3 T sherry vinegar
WILD RICE
3/4 c plump dried cherries or blueberries
6 T port wine
Hot water, as needed
2 1/2 c wild rice
1 1/2 c cranberry juice
1 c apple cider
3/4 c pine nuts, toasted

1
METHOD (ONIONS)
2
(1) Trim and peel asparagus
3
(2) Heat oil in large saute pan, add asparagus and saute until tender-crisp. Remove and plunge into ice water.
4
(3)Leaving skin on, cut onions into quarters. Trim root ends but keep intact.
5
(4) Rub onions with oil and dust with salt & pepper. Spread out on sheet pan.
6
(5) Roast at 375F for 30 minutes until tender but not too soft. Cool & peel
7
(6) Coat asparagus & onions w/ both vinegars & marinate at least 1 hour.
8
METHOD (WIDE RICE)
9
(1) Cover cherries or berries with port. Add 1/4 c hot water; let stand 5 minutes
10
(2) Rinse rice, place in saucepan & add 2c water. Add cranberry juice, cider & cherry-port mixture.
11
(3) Bring to boil, reduce heat & simmer, covered, for 1 hour, 10 minutes or until rice has absorbed the liquid and is still slightly chewy. Add salt and pepper to taste.
12
ASSEMBLY
13
(1) Press warm rice mixture into 4-ounce mold and invert onto center of plate.
14
(2) Arrange 4 onion quarters around rice & weave 8 asparagus in circle over & around onions. Sprinkle w/ 1T pine nuts.

1611

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ONIONS:, 4 lb. fresh asparagus, 3/4 c walnut or olive oil, 4 1/2 lb red onions, and more.

Yes, Roasted Onion, Pine Nut And Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Onion, Pine Nut And Wild Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions