Stuffed Onions - Moroccan Style

Recipe by Carianne
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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