Wild Rice with Slow Roasted Vidalia Onions

With its tender roasted onions and garlic-seasoned rice, this side dish is an excellent choice for entertaining and pairs well with duck confit or roast duck in a wine sauce.


Prep Time {10 min }

Cook Time {4 hr}

Serving Size {4 servings}


2 large Vidalia Onions, unpeeled

1 cup Wild Rice

3 1/2 cups Water

1 1/2 tsp. Salt

2 Garlic Cloves, peeled

1 Bay Leaf

4 Tbsp. Butter

Salt and Pepper, to taste

3 Tbsp. Parsley, chopped


Share this recipe

1. Preheat oven to 350°F. Wrap each onion in aluminum foil. Bake for 3 hours or until tender. Remove onions from foil and peel when cool enough. Coarsely chop; reserve.

2. In saucepan, combine rice, water, salt, garlic and bay leaf. Bring to a boil; reduce to a simmer. Simmer for 40 minutes or until rice is tender. Drain excess water; remove garlic and bay leaf.

3. Over high heat, brown butter. Immediately add rice and onion. Stir until rice mixture is hot and excess water has evaporated. Season with salt and pepper. Garnish with parsley and serve.

Reviews  { write a review }


it's worth the extra time


Delicious! I used Lundgren's Wild Rice Gourmet Blend.