Stuffed Onions with Rice, Sultanas and Herbs
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Ingredients
- 4 large onions
- 150 g short grain rice
- 30 g sultanas
- 15 g flat-leaf parsley
- 10 g fresh dill
- 1 tbsp tomato purée
- 5 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 5.7 g
- Carbohydrate
- 52.2 g
- of which sugars
- 17.2 g
- Fat
- 17.6 g
- of which saturates
- 2.4 g
- Fibre
- 5.3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Peel the onions and trim the tops and bases. Boil in salted water for 10 minutes to soften, then drain and cool slightly.
- 2
Carefully scoop out the centre layers of each onion, leaving a shell of two or three outer layers, and finely chop the scooped-out onion.
- 3
Warm 3 tablespoons of the olive oil in a pan and soften the chopped onion for 5 minutes. Stir in the rice, sultanas, tomato purée, chopped parsley and dill.
- 4
Season well, add 150ml water and simmer for 8 minutes until the rice has absorbed most of the liquid.
- 5
Spoon the filling into the onion shells, piling any extra on top. Stand them in a baking dish, drizzle with the remaining olive oil and the juice of the lemon, and pour 100ml water around them.
- 6
Cover with foil and bake for 35 minutes until the onions are tender.
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