• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Wild Rice with Amethyst Onions

  • Recipe Submitted by on

Category: Side Dishes, Vegetarian

 Ingredients List

  • 1 c Wild rice
  • 2 c ;water, boiling; plus more
  • -as needed
  • 4 c Red onions; cut into 1/2-in
  • -pieces
  • 1 c ;water
  • 3 tb Red wine vinegar
  • 2 tb Olive oil
  • pn Salt


Place wild rice in a large heavy pot with 2 cups boiling water; cover and
let sit about 30 minutes; drain.

Place onions in heavy skillet or soup pot. Add 1 cup water, 2 tablespoons
red wine vinegar and 1 tablespoon olive oil; cover. Bring to a boil, lower
heat and simmer for 5 to 7 minutes, until onions are rosy pink and tender.
Remove from heat and let onions cool in pan for a few minutes. Drain
onions, reserving liquid.

Combine reserved liquid with water tomeasure 2 1/2 cups; add to drained
wild rice with apinch of salt.
Cover, bring to a boil, and simmer over very low heat for 45 to 55
minutes, until rice is tender but chewy.
Turn off heat and let sit 5 minutes. Drain any excess liquid.

Combine cooked ricewith simmered onions and toss. Ad additional red wine
vinegar, olive oil or salt to taste. Serves 6.

Per serving: 116 cal; 3 g prot; 2 g fat; 20g carb; 0 chol; 326 mg sod; 1 g
fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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