Description
A delicious recipe for stuffed onions filled with rice and pine nuts, perfect for a savory side dish or a vegetarian main course.
Ingredients
Scale
- 4 large onions
- 1 cup rice
- 1/2 cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 cups vegetable broth
- 1/4 cup parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the onions and remove the insides, leaving the outer layers intact.
- In a pot, heat the olive oil over medium heat and sauté the onion insides until soft.
- Add the rice, pine nuts, salt, pepper, cumin, and cinnamon, and stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the rice is cooked.
- Stuff the onion shells with the rice mixture.
- Place the stuffed onions in a baking dish and add a little water to the bottom.
- Bake for 30-40 minutes until the onions are tender.
- Garnish with chopped parsley before serving.
Notes
- Adjust the seasoning to taste.
- Vegan alternative: Ensure that the broth is vegetable-based.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 250
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 0 milligrams