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8 large red onions
1 cup cooked wild rice
1 cup cooked quinoa
1 cup or more of pecans
1 bunch of parsley
1 granny smith apple
juice of 1 lemon
As an alternative, add 1 cup of cooked butternut squash in at the end of the cooking process.
The recipe makes enough stuffing for at least 16 onions
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You will have enough stuffing to stuff at least 16 onions.
Peel onions and cut a small piece off the bottom to help them lay flat. Coat with small amount of olive oil, and bake at 350 for about 45-55 minutes.
Cut the root side off like this, and the onions will sit without rolling all over the place.
Cut a small section off the top of the roasted onions. Use a fork to pull out the inner portion of onions, leaving only a couple of outer layers.
Keep aside about 1 cup of the inside portion, and dice them.
In a little olive oil, cook the onions and apple over medium heat until cooked down. Add a little salt and pepper in the beginning of the cooking. This will take about 5 minutes, or 10 if you like them more caramelized.
Add in the pecans, and cooked wild rice and quinoa. Cook for about 5 more minutes, or until heated through. If you are adding in cooked cubed butternut squash, then now is the time to add it in.
Be sure to season with salt and pepper to taste. Turn off the heat, and add chopped parsley and the lemon juice.
Stuff the onions shells with the rice mix, and enjoy.
You will have stuffing left over!