2015-01-28

stuffed onion

stuffed onion
Author:
Category
Second courses
Ingredients
  • onions (choose large, regular shape) - 3-4 pcs.
  • vegetable oil (preferably olive) - 100 ml
  • pine nuts - 150-160 g
  • rice groats - 100 g
  • raisins - 1 pinch
  • turmeric - on the tip of a knife (if overdone, it can give a green color and a bitter taste to the dish)
  • lemon zest - 1 tsp
  • eggs - 1 pc.
  • dry white wine - 100 ml
  • black pepper (ground), salt - a pinch
We are accustomed to consider onions only as an ingredient in minced meat. But in Mediterranean cuisine, this vegetable, it turns out, can be stuffed itself and is insanely tasty!

Recipe for stuffed onions


1

1. Unpeeled onion about 10 minutes. blanch in boiling salted water. After removing the onion from the water, do not drain it (it is used in step 5).

2

Blanching (from French blanchir) is a short-term treatment of the product with boiling water or steam .

3

2. Peel the cooled onion by cutting the bottom a little.

4

Release the middle, leaving only 2-3 outer layers. Half of the removed core of the onion must be chopped.

5

3. In a frying pan, preheated, pour olive oil, chopped ½ of the onion core and after a couple of minutes pine nuts. Lightly fry and add the rice there (stir until the rice becomes transparent). While the mixture continues to fry, add raisins, zest and turmeric to the pan. Pour all 1.5 tbsp. water (from step 1). Cook covered for 15 minutes until the rice is almost done. Salt, pepper. Let cool.

6

4. Stir the beaten egg into the cooled rice mixture.

7

5. Fill the onions with minced meat and put in the oven for about 1 hour until the onion softens.

8

6. Juicy and crispy onions are best served with a green salad.

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