Stuffed Onions With Fragrant Rice And Pine Nuts Recipe- Easiest Recipe Ever

Stuffed Onions With Fragrant Rice And Pine Nuts Recipe- Easiest Recipe Ever: In Greece, this easy dish of stuffed onions is called Salantourmasi. The warm rice mixture has cumin, cinnamon, fresh herbs, and crunchy pine nuts. It is put inside whole onions and baked in the oven until crispy. You can eat these delicious gluten-free and vegan treats as a main dish, a starter, or a side meal.

Stuffed Onions With Fragrant Rice And Pine Nuts Recipe- Easiest Recipe Ever

• Like many other stuffed veggies in Greek food, stuffed onions are not a new idea. In the summer, people eat stuffed tomatoes, eggplants, and zucchini that are either vegetarian or with meat. In the winter, people eat stuffed cabbage leaves, grape leaves, silver beet leaves, and so on.
• If you stuff an ordinary onion with a mix of herbs and rice, it will change the way you think about Greek filled veggies.
• People usually eat these stuffed onions as a starter, but you could make twice as many and serve them as a main dish.
• You can also serve the individual onions as a beautiful side dish at a dinner party with a Greek salad and a piece of roast lamb.

Also Read: Easy Baked Apples (Two Ways) Recipe- Step by Step Guide

Ingredients

• 1 ½ cups Arborio rice (uncooked)
• 8 medium white onions
• ½ cup olive oil, divided
• 2 garlic cloves, minced
• 1 cup tomato purée
• Kosher salt
• Black pepper
• 1 teaspoon ground cumin
• 1 ½ teaspoons ground cinnamon
• ¼ cup toasted pine nuts, plus more for garnish
• ½ cup chopped parsley
• ½ cup chopped mint
• 1 tablespoon white vinegar
• Chopped parsley, for garnish

Instructions

1. Prepare yourself. Warm the oven up to 400ºF. After you rinse the rice, put it in water for 15 minutes. Put water in a big pot and heat it over medium-high.
2. Get the onions ready. Take off the onions’ skin on the top, bottom, and sides. Stop the knife in the middle as you go from top to bottom down the middle. Be careful not to cut all the way through.
3. Warm up the onions. Bring the water to a boil. Add the onions and cook for 10 to 15 minutes, until they start to soften but still keep their shape. Put them somewhere cool to wait until they’re cool enough to handle.
4. Take the layers apart. Carefully peel off four to five whole layers of each onion from the cut side, making sure to keep them whole. Set away all of the pieces to stuff. Cut up the onions’ inner sections that are still there.
5. Sauté. Warm up ¼ cup of the olive oil in a sauté pan over medium-high heat. Slice the onion and garlic and add them to the pan. Cook for three minutes. Add the tomato purée and season with salt and pepper to taste. Take it off the heat and put it all in a big bowl. Cook for three more minutes.
6. Fill the turkey. Take the rice out of the water and put it in the bowl. Add the cumin, cinnamon, pine nuts, herbs, ½ cup of water, and a pinch of salt and pepper. Combine well by mixing.
7. Fill the onions up. Put a spoonful of the mixture between each onion layer and roll the onion up slowly to cover the filling. Seal up and put in a medium-sized, shallow baking dish, Dutch oven, or other oven-safe pan. Add the vinegar, ½ cup of water, and the last ¼ cup of olive oil to the onions.
8. Bake. Put a lid or paper on top and bake for 30 minutes. Take off the lid and bake for another 30 minutes or until the onions are golden and browned. Broil for one or two minutes right before serving to get even more color.
9. Do it. Serve with chopped parsley and toasted pine nuts on top.

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Nutrition

• Calories: 460.1kcal
• Carbohydrates: 59.7g
• Protein: 6.8g
• Fat: 22.5g
• Saturated Fat: 2.9g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 14.4g
• Sodium: 23.9mg
• Potassium: 538.8mg
• Fiber: 5.7g
• Sugar: 8.6g
• Vitamin A: 813.6IU
• Vitamin C: 23.7mg
• Calcium: 70.3mg
• Iron: 4.4mg