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