Chef George S.'s Note:
Adapted from Diana Shaw's "Almost Vegetarian". Use leftover brown or white rice, or cook up some just for the recipe. As a vegetarian entree, makes 4 servings, or 8 appetizer servings.
My Private Note
Units: US | Metric
- 8 onions, Walla Walla or 8 vidalia onions, sweets
- 4 whole cloves
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 2 teaspoons cumin, ground
- 1/2 teaspoon cinnamon, ground
- 1 teaspoon tarragon, dried
- 1 cup rice, brown, cooked
- 3 tablespoons currants or 3 tablespoons raisins
- 3 tablespoons pine nuts, toasted
- 1 tablespoon tomato paste
- 1In a large pan, measure enough water to cover the onions, remove the onions, the cloves and bring to a boil.
- 2Remove the papery outside skin on the onions, but do not remove the root end.
- 3Add the onions to the boiling water and simmer, covered, about 10-12 minutes (or more, depending on size). Onions are done when they are soft but not mushy.
- 4Remove the onions, drain, and cool until they can be handled. Reserve 2 Tablespoons of the cooking liquid.
- 5Cut the stem end of the onion off and gently squeeze the centers out of the onions, leaving a shell of several layers.
- 6Chop the onion centers, and add to a non stick saucepan with the salt, cumin, cinnamon and tarragon. Add the rice, currants (or raisins) and pine nuts. Stir until heated through. Stir in the tomato paste.
- 7Heat the oven to 425°F
- 8Stuff each onion shell carefully and put in a flat bottomed casserole pan. Add the reserved cooking liquid and cover tightly.
- 9Bake for about 15 minutes, or until hot through. Use a slotted spoon to remove onions and serve immediately.
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Nutritional Facts for Braised Onions With Sweet Rice Stuffing
Serving Size: 1 (291 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.8
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 332.2 mg
- Total Carbohydrate 68.4 g
- Dietary Fiber 4.9 g
- Sugars 14.7 g
- Protein 6.8 g