Description
Flavorful Greek stuffed onions filled with a savory rice mixture, perfect for any meal.
Ingredients
Scale
- 5 – 6 large onions
- 1 cup rice (uncooked)
- 2 cups water or vegetable broth
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon ground cinnamon
- 1/2 cup pine nuts (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 1 lemon, juiced
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the onions by peeling and cutting off the tops, then hollowing them out.
- Cook the rice by combining it with water or broth in a saucepan, bringing it to a boil before simmering for about 15 minutes.
- Sauté the reserved onion flesh in olive oil until translucent.
- Mix the sautéed onion, cooked rice, salt, pepper, oregano, parsley, cinnamon, and optional pine nuts.
- Stuff each hollowed onion with the rice mixture, packing it tightly.
- Arrange the stuffed onions in a baking dish and drizzle with olive oil and lemon juice.
- Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes.
- Top with feta cheese in the last 5 minutes of baking.
- Let the onions rest briefly before serving.
Notes
For variation, use quinoa or wild rice for the filling. Consider adding sun-dried tomatoes or olives.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg