Roasted Vidlia Onion Wild Rice

Yes, this sounds yummy, however, we found it quite blah and had to add some watkins chicken broth to it to make it servable.. I was disappointed. However.... I know some people have different tastes than I do, so I will post the recipe as it was given to me and let you make your own opinion. I did add about 1/2 to 3/4 cup strong watkins chicken stock/broth and let it cook in the oven with the sweet potatoes until we were ready to eat. Here is the original recipe ( OH! and I used only 1 onion, and I just cooked them in butter with the fresh garlic chopped ( I doubled the garlic) until clear, then added the rice, instead of roasting the onion)

Wild Rice with Slow Roasted Vidalia Onions
Serving Size: 4 Servings
Ingredients:
2 Large Vidalia Onions, unpeeled
1 Cup Wild Rice
3 1/2 Cups Water
1 1/2 Teaspoons Salt
2 Cloves Garlic, peeled
1 Bay Leaf
4 Tablespoons Butter
To Taste Salt and Pepper
3 Tablespoons Parsley, chopped
Directions:
1. Preheat oven to 350°F. Wrap each onion in aluminum foil. Bake for 3 hours or until tender. Remove onions from foil and peel when cool enough. Coarsely chop; reserve.
2. In saucepan, combine rice, water, salt, garlic and bay leaf. Bring to a boil; reduce to a simmer. Simmer for 40 minutes or until rice is tender. Drain excess water; remove garlic and bay leaf.
3. Over high heat, brown butter. Immediately add rice and onion. Stir until rice mixture is hot and excess water has evaporated. Season with salt and pepper. Garnish with parsley and serve.

Ok, Well, it is 11pm and I need sleep, ha ha! So I will have to post the super delicioso Butterfinger dessert tomorrow! I know some of you have probably had it before, but it was new to me this year. I had it at Easter and oo-la-la! It is a winner, I tell ya! It's for sure a "you'll like it, you betcha" dessert! :) Have a good one y'all and enjoy cooking!!! Heather