Caitlin Denton, 128 YinD

There are specific aromas we nostalgically associate with the holidays. For some it may be freshly fallen snow, a honey baked ham pulled from the oven, or a fire lit in the family room. Anything related to spices does it for me. Hot apple cider, spiced candles, or warm gingerbread loaf. I’m not quite sure whether is the association with ovens, cozy homes, or kind spirited people, but when I get even the slightest whiff of spices I’m instantly calmed by a warming sensation.

This recipe is one of my holiday favorites. The savoriness of the onion and garlic balances well with the sweet-tangibles of the cranberry. All the ingredients are pulled together by the warmth of the seasonings. I hope you enjoy the piquancy of this dish. Happy holidays!

Rice Cooker Stuffed Onions

Ingredients

• 6 large white onions
• ½ cup riceberry cooked (quinoa if you’re fancy)
• 3 cloves of garlic minced
• ¼ cup pumpkin finely chopped
• ⅛ cup pecans chopped
• ⅛ cup dried cranberries
• 2 Tbsp. Olive oil (or cooking oil)
• 1 Tsp. Cumin
• ½ Tsp. Coriander
• ¼ Tsp. Cinnamon
• ¼ Tsp. All spice
• ¼ Tsp Salt
• ¼ vegetable bullion cube dissolved in ¼ cup hot water
• 2 Sprigs green onion chopped

Directions

Prepare the onions by cutting both ends off and removing the skin. Take a knife and insert it diagonally into the top of your onion. Cut a cone shape into the center of the onion and remove. Place the onions in the rice cooker spaced evenly and drizzle with 1 Tbsp of oil and a pinch of salt then bake in rice cooker for 5 min.

In a pan on medium heat sautée the garlic in 1 Tbsp oil. Add pumpkin and sautée until golden brown. Add in cooked rice/quinoa, pecans, dried cranberries, spices, and broth. Stir in spices evenly and let simmer on low until the broth is gone. Turn off heat and add in green onion, saving some to add on top.

Fill the onions with the rice/quinoa mixture and cook on high in rice cooker for 7-10 min or until onions are soft. Top with remaining green onion and whole pecans. Enjoy!