Stuffed Onions - Moroccan Style

Submitted by Carianne

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 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

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.

Reviews

[Sharon123]

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!