Prep 30 mins
Cook 15 mins
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.
- 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
- In a large pan, measure enough water to cover the onions, remove the onions, the cloves and bring to a boil.
- Remove the papery outside skin on the onions, but do not remove the root end.
- 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.
- Remove the onions, drain, and cool until they can be handled. Reserve 2 Tablespoons of the cooking liquid.
- Cut the stem end of the onion off and gently squeeze the centers out of the onions, leaving a shell of several layers.
- 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.
- Heat the oven to 425°F
- Stuff each onion shell carefully and put in a flat bottomed casserole pan. Add the reserved cooking liquid and cover tightly.
- Bake for about 15 minutes, or until hot through. Use a slotted spoon to remove onions and serve immediately.