Ingredients
Scale
- 6 large onions
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- Juice of 1 lemon
Instructions
- Preheat the oven to 375°F (190°C).
- Peel the onions and carefully trim the tops, then boil them in salted water for about 15 minutes until slightly softened.
- Remove the onions from the water and let them cool slightly. Carefully remove the inner layers to create cups, saving the onion flesh for the filling.
- In a saucepan, heat olive oil over medium heat and sauté the saved onion flesh until translucent.
- Add the rice to the saucepan and stir for 2 minutes before adding the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the rice is cooked.
- Once the rice is cooked, remove from heat and stir in parsley, dill, salt, pepper, oregano, raisins, walnuts, and lemon juice.
- Stuff each onion cup with the rice mixture, packing it in tightly.
- Place the stuffed onions in a baking dish and drizzle with olive oil. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the tops are golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
- For a meatier option, you can add ground lamb or beef to the rice filling.
- These stuffed onions can be made ahead of time and reheated in the oven.
- Adjust the herbs according to your preference; mint also works well in this recipe.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 220
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg