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    You are in: Home / Recipes / Braised Onions With Sweet Rice Stuffing Recipe
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    Braised Onions With Sweet Rice Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      In a large pan, measure enough water to cover the onions, remove the onions, the cloves and bring to a boil.
    2. 2
      Remove the papery outside skin on the onions, but do not remove the root end.
    3. 3
      Add 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.
    4. 4
      Remove the onions, drain, and cool until they can be handled. Reserve 2 Tablespoons of the cooking liquid.
    5. 5
      Cut the stem end of the onion off and gently squeeze the centers out of the onions, leaving a shell of several layers.
    6. 6
      Chop 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.
    7. 7
      Heat the oven to 425°F
    8. 8
      Stuff each onion shell carefully and put in a flat bottomed casserole pan. Add the reserved cooking liquid and cover tightly.
    9. 9
      Bake for about 15 minutes, or until hot through. Use a slotted spoon to remove onions and serve immediately.

    Ratings & Reviews:


    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

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