Description
A flavorful dish of stuffed onions filled with a savory mixture of rice, pine nuts, and spices.
Ingredients
Scale
- 4 large onions
- 1 cup rice
- 1/2 cup pine nuts
- 2 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup raisins
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the onions and hollow them out carefully, reserving the insides.
- In a pan, sauté the reserved onion insides and pine nuts in olive oil until golden.
- Add rice, broth, cinnamon, cumin, salt, pepper, parsley, and raisins to the pan. Cook until rice is tender.
- Stuff the hollowed onions with the rice mixture.
- Place the stuffed onions in a baking dish, drizzle with olive oil, and cover with foil.
- Bake for 30-35 minutes, until onions are tender.
Notes
- For a richer flavor, use vegetable stock instead of water for cooking the rice.
- Can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg