Roasted Onion, Pine Nut And Wild Rice Salad

• ONIONS:
• 4 lb. fresh asparagus
• 3/4 c walnut or olive oil
• 4 1/2 lb red onions
• Olive oil, as neeeded
• Kosher salt, as needed
• Cracked pepper, as needed
• 1/2 c. balsamic vinegar
• 3 T sherry vinegar
• WILD RICE
• 3/4 c plump dried cherries or blueberries
• 6 T port wine
• Hot water, as needed
• 2 1/2 c wild rice
• 1 1/2 c cranberry juice
• 1 c apple cider
• 3/4 c pine nuts, toasted

1. METHOD (ONIONS)
2. (1) Trim and peel asparagus
3. (2) Heat oil in large saute pan, add asparagus and saute until tender-crisp. Remove and plunge into ice water.
4. (3)Leaving skin on, cut onions into quarters. Trim root ends but keep intact.
5. (4) Rub onions with oil and dust with salt & pepper. Spread out on sheet pan.
6. (5) Roast at 375F for 30 minutes until tender but not too soft. Cool & peel
7. (6) Coat asparagus & onions w/ both vinegars & marinate at least 1 hour.
8. METHOD (WIDE RICE)
9. (1) Cover cherries or berries with port. Add 1/4 c hot water; let stand 5 minutes
10. (2) Rinse rice, place in saucepan & add 2c water. Add cranberry juice, cider & cherry-port mixture.
11. (3) Bring to boil, reduce heat & simmer, covered, for 1 hour, 10 minutes or until rice has absorbed the liquid and is still slightly chewy. Add salt and pepper to taste.
12. ASSEMBLY
13. (1) Press warm rice mixture into 4-ounce mold and invert onto center of plate.
14. (2) Arrange 4 onion quarters around rice & weave 8 asparagus in circle over & around onions. Sprinkle w/ 1T pine nuts.

onions, fresh asparagus, walnut, red onions, olive oil, kosher salt, pepper, balsamic vinegar, t, rice, cherries, t, water, wild rice, cranberry juice, apple cider, pine nuts

Taken from www.epicurious.com/recipes/member/views/roasted-onion-pine-nut-and-wild-rice-salad-1241407 (may not work)