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Stuffed Onions with Fragrant Rice and Pine Nuts Recipe

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4.3 from 27 reviews

Delight in these beautifully stuffed onions filled with aromatic Arborio rice, pine nuts, and fresh herbs. This dish combines the sweetness of baked onions with a fragrant, spiced rice stuffing enhanced by cinnamon, cumin, and fresh parsley and mint, delivering a comforting and elegant vegetarian main or side.

Ingredients

Rice and Onion Prep

  • 1 1/2 cups Arborio rice (uncooked)
  • 8 medium white onions
  • Water for soaking and boiling

Flavoring and Filling

  • 1/2 cup olive oil, divided
  • 2 garlic cloves, minced
  • 1 cup tomato purée
  • Kosher salt, to taste
  • Black pepper, to taste
  • 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
  • 1/2 cup water (for stuffing mixture)
  • Additional 1/2 cup water for baking

Garnish

  • Chopped parsley
  • Toasted pine nuts

Instructions

  1. Get ready. Preheat your oven to 400ºF. Rinse the Arborio rice and soak it in water for 15 minutes. Meanwhile, bring a large pot of water to a boil over medium-high heat.
  2. Prep the onions. Cut off the tops and bottoms of each onion and peel off the outer skin. Using a knife, make a careful cut down the center of each onion from top to bottom, stopping halfway to avoid cutting through.
  3. Boil the onions. Place the onions into the boiling water and cook until they soften but remain intact, about 10 to 15 minutes. Drain and let cool until manageable.
  4. Separate the layers. Using the cut side, gently peel off 4-5 whole layers from each onion, keeping them intact for stuffing. Chop the remaining inner layers finely.
  5. Sauté. Heat 1/4 cup olive oil in a sauté pan over medium-high heat. Add the chopped inner onion layers and garlic; cook for 3 minutes. Stir in tomato purée, season with salt and pepper, and cook for another 3 minutes. Remove from heat and transfer to a large bowl.
  6. Make the stuffing. Drain the soaked rice and add it to the bowl with the sautéed mixture. Stir in cumin, cinnamon, toasted pine nuts, chopped parsley, mint, a pinch of salt, pepper, and 1/2 cup water. Mix thoroughly to combine all ingredients.
  7. Stuff the onions. Take each whole onion layer and fill it with spoonfuls of the rice stuffing. Carefully roll each layer to encase the filling. Tightly arrange the stuffed onion rolls into a medium shallow baking dish, Dutch oven, or other oven-safe dish. Pour 1/2 cup water, remaining 1/4 cup olive oil, and the white vinegar evenly over the stuffed onions.
  8. Bake. Cover the dish with a lid or foil and bake the onions for 30 minutes at 400ºF. Then uncover and bake another 30 minutes until the onions turn slightly golden and caramelized. For extra color, broil the dish for 1-2 minutes just before serving.
  9. Serve. Garnish with additional chopped parsley and toasted pine nuts. Serve warm as an elegant vegetarian main or side dish.

Notes

  • Use Arborio rice for its creamy, slightly sticky texture when cooked, which helps bind the stuffing.
  • If you prefer a nuttier flavor, lightly toast the pine nuts before adding them to the stuffing.
  • Make sure not to overboil the onions—they should be soft enough to separate layers but still hold their shape to wrap the stuffing.
  • Covering the baking dish ensures the rice cooks through with steam and retains moisture.
  • Broiling at the end adds a lovely caramelized finish but watch carefully to avoid burning.
  • This recipe is naturally vegetarian and can be served as a main or side dish.

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