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Roasted Sweet Onions  with Kale and Wild Rice Stuffing

Serves: 4

Ingredients

Onions

  • 2 large Vidalia onions, peeled and cut in half
  • 2 tbsp. olive oil
  • 1 tbsp. kosher salt
  • 1 tbsp. coarse ground black pepper
  • 2 tbsp. light brown sugar, divided
  • 4 tsp. butter, divided

Kale and Wild Rice Stuffing

  • 1 cup Uncle Ben’s Microwaveable Wild Rice (or similar)
  • 2 tbsp. olive oil
  • ½ cup sliced mushrooms
  • 1 celery stalk, diced
  • 8 large kale leaves, sliced, ribs discarded
  • 1 tbsp. sage
  • 1 tsp. thyme
  • ¼ cup golden raisins
  • 1 tbsp. parsley
  • 1 salt and pepper, to taste

Directions

  1. Preheat the grill for high heat (400-450°F).
  2. Slice onion in half. Slice “bottom” so the onion will sit flat, then use a small scoop or spoon to hollow out the interior of the onion making an onion “bowl.”
  3. Lightly coat with olive oil and sprinkle with salt and pepper. Place 1 tsp. of butter in the onion bowl and top with ½ tbsp. of light brown sugar.
  4. Wrap tightly in aluminum foil and place directly on the grill and close the lid. Let cook for 20- 25 mins.
  5. Heat a large skillet over medium heat with 1 tbsp. of olive oil. Cook mushrooms, kale, sage, thyme, parsley, salt, and pepper until kale is wilted and mushrooms are soft.
  6. Remove from heat and mix in wild rice and golden raisins.
  7. Remove onions from the grill and carefully open foil. Spoon wild rice/kale stuffing into the onions and close foil. Put back on the grill for another 15 minutes.
  8. Remove onion from foil, then pour juices from foil over the onion and serve.