Another fantastic find from the Institute fo Cancer Research. Allicin, found in onions, is apparently a good cancer-fighter. Vegetarian and vegan; 3 WW points each.
My Private Note
Units: US | Metric
- 4 medium onions
- 1 1/2 cups cooked basmati rice
- 1/2 cup cooked chickpeas
- 3 tablespoons dried currants
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1/2 tablespoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- salt and pepper
- 1 cup vegetable broth
- 1 teaspoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1Preheat oven to 375 degrees.
- 2Peel onions and cut tops (at point where sides curve in).
- 3Cook in a large pot of boiling water for 2 minutes.
- 4Remove with slotted spoon.
- 5When cool, scoop flesh out with a melon baller.
- 6Shells should be about 2 layers thick.
- 7In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
- 8Pack into the onion shells.
- 9Place stuffed onions in a 8 inch square baking dish.
- 10Pour in veggie broth and drizzle onions with olive oil.
- 11Bake about 30 minutes (onions should be tender when pierced with a knife).
- 12Place onions on a nice serving plate.
- 13Pour cooking liquid into a small pot.
- 14Add vinegar to liquid and boil until reduced to 1/4 cup.
- 15Pour 1 tablespoon over each onion and serve.
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Nutritional Facts for Stuffed Onions - Moroccan Style
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 192.8
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 96.5 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 3.8 g
- Sugars 9.3 g
- Protein 4.5 g
The following items or measurements are not included:
white wine vinegar