Description
Delicious stuffed onions filled with rice, herbs, and optional plant-based meat, perfect for a wholesome meal.
Ingredients
Scale
- 4 large yellow or white onions
- 1 cup cooked rice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 cup ground plant-based meat or cooked lentils (optional)
- 1/4 teaspoon cinnamon or allspice (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 cup vegetable broth or water
Instructions
- Preheat oven to 375°F (190°C).
- Peel onions and boil them whole for 10 minutes until just tender. Let cool slightly.
- Carefully separate the outer layers to form onion shells for stuffing.
- In a skillet, heat olive oil and sauté garlic (and plant-based meat if using) until aromatic.
- Stir in tomato paste, parsley, dill, cinnamon/allspice (if using), cooked rice, salt, pepper, and lemon juice. Mix well.
- Fill each onion shell with the rice mixture and place in a baking dish.
- Pour vegetable broth around the onions, cover the dish with foil.
- Bake for 25 minutes covered, then uncover and bake for an additional 10 minutes until lightly golden on top.
- Serve warm, garnished with extra herbs if desired.
Notes
- This recipe can be made vegan by omitting the optional plant-based meat.
- Leftover rice can be used for this recipe.
- Feel free to adjust the spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 220
- Sugar: 1g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg