Rice Stuffing (Walnuts and Cranberries)

Lots of sautéed onion and garlic enrich this sweet-savoury dressing. The dish can be made a day in advance and stored in the refrigerator, or held at room temperature for up to five hours.  To toast walnuts, spread in a single layer on a rimmed baking sheet. Bake at 350°F (180°C) until golden brown and fragrant, about 10 minutes.

2 Tbsp. butter
2 cups onion, finely chopped
4 cloves garlic, minced
coarse sea salt
black pepper, freshly cracked
2 (6 oz) boxes wild-rice blend (discard seasoning packets)
1½ cups walnuts, toasted, broken into small pieces
½ cup dried cranberries
½ cup fresh parsley, finely chopped

In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.

Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.

Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Makes 8 servings.