Wild Rice With Roasted Buttered Onions

By lorik

Ingredients

• 6 tbsp. (3⁄4 stick) unsalted butter
• 1 1⁄2 lb. Vidalia onions (about 1 1⁄2 large onions), peeled and sliced into 1⁄2-to 3⁄4-inch-thick
• 1 tsp. kosher salt
• Freshly ground black pepper 1 tbsp. minced fresh thyme leaves
• 1 ⁄4 tsp. grated nutmeg
• 1 cup natural wild rice, rinsed as needed until the water runs clear, or substitute wild black paddy rice
• 3 bay leaves

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Preheat the oven to 350°. Meanwhile, heat a large ovenproof skillet over medium-high heat and melt 2 tablespoons butter. Add the onions. Season with 1⁄2 teaspoon salt and a pinch of pepper, and cook until the bottoms are very dark in spots. Turn using a spatula, then add the remaining butter.

Transfer to the oven and roast until the onions are tender, about 15 minutes. Add the thyme and nutmeg, baste with the butter, and cook until very tender, 5 minutes more.

Meanwhile, cook the rice: In a medium saucepan, combine the rice, 2 cups water, the remaining 1⁄2 teaspoon salt, and the bay leaves; bring to a simmer. Cover and reduce the heat to very low. Cook until tender, about 20 minutes. Drain any excess water.

To serve, toss the rice with the excess butter from the onion skillet. Top with the roasted onions.