Description
Delight in these Stuffed Onions with Fragrant Rice and Pine Nuts, a savory and aromatic Middle Eastern-inspired dish featuring tender onion layers filled with spiced Arborio rice, toasted pine nuts, and fresh herbs, all baked to golden perfection.
Ingredients
Main Ingredients
- 1 1/2 cups Arborio rice (uncooked)
- 8 medium white onions
- 1/2 cup olive oil, divided
- 2 garlic cloves, minced
- 1 cup tomato purée
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup toasted pine nuts, plus more for garnish
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1 tablespoon white vinegar
- Chopped parsley, for garnish
Instructions
- Get Ready: Preheat your oven to 400ºF (200ºC). Rinse the Arborio rice and soak it in water for 15 minutes. Meanwhile, fill a large pot with water and bring it to a boil over medium-high heat.
- Prep the Onions: Trim off the tops, bottoms, and outer skins of the onions. Slice each onion down the center from top to bottom stopping halfway through, being careful not to cut all the way through to keep the layers intact.
- Boil the Onions: Place the onions into the boiling water and cook for 10 to 15 minutes until they start to soften but still maintain their shape. Drain well and set aside to cool enough to handle.
- Separate the Layers: Carefully peel off 4 to 5 whole layers from each boiled onion at the cut side, making sure to keep the layers whole for stuffing. Chop the remaining inner onion layers finely.
- Sauté the Filling Base: Heat 1/4 cup of olive oil in a sauté pan over medium-high heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until fragrant. Stir in the tomato purée, season with salt and pepper, and cook another 3 minutes. Remove from heat and transfer to a large mixing bowl.
- Prepare the Stuffing: Drain the soaked rice and add it to the tomato mixture. Mix in ground cumin, ground cinnamon, toasted pine nuts, chopped parsley, chopped mint, a pinch of salt and pepper, and 1/2 cup water. Stir well to combine into a flavorful filling.
- Stuff the Onion Layers: Spoon the rice mixture into each onion layer and carefully roll them up to encase the stuffing. Arrange the rolled onion layers tightly in a medium shallow baking dish, Dutch oven, or oven-safe pan. Pour over the remaining 1/2 cup water, white vinegar, and reserved 1/4 cup olive oil.
- Bake: Cover the dish with a lid or foil and bake in the preheated oven for 30 minutes. Remove cover and continue baking for another 30 minutes, until the onions are slightly golden and caramelized. For extra color, broil for 1 to 2 minutes just before serving, watching carefully to prevent burning.
- Serve: Garnish with additional chopped parsley and toasted pine nuts. Serve warm as a savory vegetarian main or side dish.
Notes
- Arborio rice is preferred for its creaminess and texture, but you may substitute with other short-grain rice.
- Be careful when separating onion layers to keep them intact for stuffing.
- The dish can be served as a vegetarian main course or paired with grilled meats for a heartier meal.
- To toast pine nuts, dry roast them in a pan over medium heat until lightly golden and fragrant, stirring frequently to avoid burning.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave.
