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Stuffed Onions with Fragrant Rice and Pine Nuts Recipe

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3.9 from 11 reviews

These Stuffed Onions with Fragrant Rice and Pine Nuts are a delicious and aromatic vegetarian dish featuring tender onion layers filled with a spiced Arborio rice mixture. The combination of warm spices, fresh herbs, and toasted pine nuts creates a flavorful and elegant meal perfect for a special occasion or a comforting family dinner.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 1/2 cups Arborio rice (uncooked)
  • 8 medium white onions
  • 1/2 cup olive oil, divided
  • 2 garlic cloves, minced
  • 1 cup tomato purée
  • Kosher salt
  • Black pepper
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup toasted pine nuts, plus more for garnish
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1 tablespoon white vinegar
  • Chopped parsley, for garnish

Instructions

  1. Get ready. Preheat your oven to 400ºF. Rinse the rice and let it soak in water for 15 minutes. Fill a large pot with water and bring it to a boil over medium-high heat.
  2. Prep the onions. Cut off the top, bottom, and outer skin of the onions. Run a knife down the center from top to bottom without cutting all the way through to the middle.
  3. Boil the onions. Place the onions in the boiling water and cook until they start to soften but still hold their shape, about 10-15 minutes. Drain and let cool enough to handle.
  4. Separate the layers. Carefully peel off 4-5 whole layers of each onion using the cut side, keeping the layers intact for stuffing. Chop the remaining inner layers of the onions.
  5. Sauté. Heat 1/4 cup olive oil in a sauté pan over medium-high heat. Add the chopped onion and garlic, cooking for 3 minutes. Stir in the tomato purée, season with salt and black pepper, and cook for another 3 minutes. Remove from heat and transfer to a large bowl.
  6. Make the stuffing. Add the soaked rice to the bowl along with cumin, cinnamon, toasted pine nuts, parsley, mint, a pinch of salt and pepper, and 1/2 cup of water. Mix well to combine thoroughly.
  7. Stuff the onions. Spoon the rice mixture into each onion layer and roll up gently to enclose the filling. Place the stuffed onion rolls tightly in a medium shallow baking dish or oven-safe pan. Pour 1/2 cup water, the remaining 1/4 cup olive oil, and white vinegar over the onions.
  8. Bake. Cover the dish with a lid or aluminum foil and bake at 400ºF for 30 minutes. Remove the cover and bake for an additional 30 minutes until the onions are golden and caramelized. Optionally broil for 1-2 minutes for more color before serving.
  9. Serve. Garnish with chopped parsley and extra toasted pine nuts. Serve warm as a flavorful vegetarian main or side dish.

Notes

  • Use medium white onions for best results, as they soften but hold shape well.
  • To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
  • If you prefer a softer texture, cook the onions a minute or two longer in the boiling water.
  • The rice is soaked prior to cooking to ensure even cooking inside the onion layers.
  • Covering the baking dish traps moisture, helping the rice cook through while baking.
  • Broiling at the end adds a lovely caramelized finish but is optional.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/stuffed-onions-with-fragrant-rice-and-pine-nuts-recipe/