Elegant Roasted Stuffed Onions with Rice & Herbs
Tender roasted onions filled with fragrant herbed rice for an elegant vegetarian main or side dish.
Equipment
- Mixing bowls
- Baking dish
- Skillet
- Saucepan
Ingredients
Filling
- 6 large onions
- 1 cup long-grain rice
- 2 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 0.5 cup fresh parsley chopped
- 0.25 cup fresh dill or thyme chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp ground cumin
- 2 cups vegetable broth
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Trim and simmer onions in salted water for 12–15 minutes until tender. Cool and separate layers.
- Sauté diced onion in olive oil until soft. Add garlic and cook 30 seconds.
- Stir in rice, herbs, lemon juice, salt, pepper, paprika, and cumin. Toast 1–2 minutes.
- Add broth, simmer covered until rice is just tender. Cool slightly.
- Fill onion layers with rice mixture and roll into bundles.
- Arrange in baking dish, drizzle with olive oil, add splash of broth.
- Cover and bake 25 minutes. Uncover and bake 10–15 more until golden.
Notes
Great with lemon yogurt sauce or extra herbs on top.