Stuffed Onions - Moroccan Style

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Total Time
1hr
Prep
30 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Peel onions and cut tops (at point where sides curve in).
  3. Cook in a large pot of boiling water for 2 minutes.
  4. Remove with slotted spoon.
  5. When cool, scoop flesh out with a melon baller.
  6. Shells should be about 2 layers thick.
  7. In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
  8. Pack into the onion shells.
  9. Place stuffed onions in a 8 inch square baking dish.
  10. Pour in veggie broth and drizzle onions with olive oil.
  11. Bake about 30 minutes (onions should be tender when pierced with a knife).
  12. Place onions on a nice serving plate.
  13. Pour cooking liquid into a small pot.
  14. Add vinegar to liquid and boil until reduced to 1/4 cup.
  15. Pour 1 tablespoon over each onion and serve.
Most Helpful

5 5

This was yummy! I halved the recipe and used leftover yellow rice. I left out he chickpeas, and this was still full of flavor! Thanks Carianne for posting this!