Braised Onions With Sweet Rice Stuffing

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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