Braised Onions With Sweet Rice Stuffing

Recipe Ingredients

8		White boiling onions - peeled
1		Whole clove
1 tablespoon	15ml	Extra virgin olive oil
1 tablespoon	15ml	Yellow onion - chopped (large)
1/2 tablespoon	7.5ml	Salt
2 tablespoons	30ml	Ground cumin
1/2 tablespoon	7.5ml	Ground cinnamon
1 tablespoon	15ml	Dried oregano - crumbled
1/2 cup	80g / 2.8oz	Medium- or long-grain white or brown rice - uncooked
3 tablespoons	45ml	Currants
3 tablespoons	45ml	Pine nuts
1 tablespoon	15ml	Tomato paste

Recipe Instructions

Bring lightly salted water to boil in a large saucepan. Add the boiling onions and the clove, and boil over medium-high heat until soft but not mushy, about 10 minutes. Lift the onions out with a slotted spoon, and set them aside on paper towels to drain and cool. Reserve 2 T of the cooking liquid.

Heat the olive oil in a large saucepan. Add the chopped onion and saute over medium heat until soft and translucent, about 7 minutes. Halfway through the cooking time, add the salt, cumin, cinnamon, and oregano.

Add the rice, currants, and pine nuts and stir until thoroughly combined. Stir in the tomato paste.

Add 3/4 c of water. Raise the heat to medium-high, bring to a boil, cover, then turn the heat down to its lowest setting. Cook for 20 minutes without lifting the lid. Turn off the heat and let the rice sit, covered, for 10 minutes. Lift the lid and fluff the rice with a fork. Heat the oven to 425 F. To stuff the onions, cut the tip off one end and gently squeeze the center out of each, leaving a sack about an inch wide at the opening. Using a teaspoon or a butter knife, fill the middle of each onion with the rice mixture.

Pour the reserved cooking liquid into a baking dish and arrange the onions on top. Cover the baking dish with foil and bake for 15 minutes. To serve, carefully lift the onions out with a slotted spatula.

Serves 4.

You can make the whole dish or just the filling up to 3 days in advance. To reheat, put the onions in a baking dish with 1/2 inch of water, cover with foil, and warm at 300 F for 20 minutes.

Source:
Larissa Vigue

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