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
- Preheat the grill for high heat (400-450°F).
- 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.”
- 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.
- Wrap tightly in aluminum foil and place directly on the grill and close the lid. Let cook for 20- 25 mins.
- 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.
- Remove from heat and mix in wild rice and golden raisins.
- 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.
- Remove onion from foil, then pour juices from foil over the onion and serve.