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1
In a small saucepan, combine rice with 1 1/4 cups water.
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2
Bring to a boil, cover tightly, and reduce heat to low.
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3
Simmer until tender and water is absorbed, about 1 hour.
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4
Remove from heat, and set aside.
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5
While rice is simmering, heat oven to 450 degrees.
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6
Trim a small slice from root end of each onion so that it will stand upright.
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7
Remove skins.
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8
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.
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9
With a teaspoon, continue to hollow out onions to within about 1/2 inch of bottom.
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10
Leave enough thickness in the walls to retain their shape.
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11
Mince onion taken from cavities, and set aside.
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12
Rub onions with olive oil.
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13
Oil a baking dish large enough to hold them snugly in a single layer.
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14
Place in lower half of oven and roast until they are tender but still hold their shape, about 25 minutes.
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15
Remove pan from heat, and allow to cool.
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16
Place a medium skillet over medium heat for 2 minutes.
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17
Melt butter, add minced onion and pecans, and saute about 8 minutes.
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18
Add garlic and stir 1 minute, then add rice and salt to taste.
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19
Reduce heat to medium-low, and saute 5 minutes more.
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20
Remove from heat, and allow to cool.
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21
(Onions and filling may be prepared 2 days ahead, and stored covered in refrigerator.)
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22
In a shallow saucepan, whisk together the orange juice concentrate, vinegar, mustard and honey.
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23
Place over medium heat, and cook uncovered for 5 minutes.
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24
Add 3/4 cup cranberries and 1/4 teaspoon salt.
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25
Cook uncovered until thickened, 10 to 15 minutes.
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26
Remove from heat, and keep warm, or allow to cool, cover, and refrigerate until needed.
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27
(May be prepared 2 days before assembly.)
