Middle Eastern Stuffed Onions
A comforting vegan dish of tender onions filled with a flavorful mixture of rice, spices, and herbs, inspired by Middle Eastern cuisine.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
- 4 large Yellow Onions
- 1 cup Cal-Rose or Sushi Rice
- 3 cloves Garlic, minced
- 1 cup Fresh Parsley, chopped
- 2 teaspoons Dried Mint
- 2 tablespoons Pomegranate Molasses
- 1 tablespoon Seven Spices
- Salt and Pepper, to taste
- 4 medium Roma Tomatoes, chopped
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 1 cup Tomato Sauce
Instructions
- Prepare the onions by peeling and making a shallow cut around each one. Boil for 10-15 minutes until tender.
- Cook the sushi rice according to package instructions and let it cool.
- Sauté the minced garlic in olive oil until fragrant.
- Combine the cooked rice, sautéed garlic, parsley, dried mint, pomegranate molasses, seven spices, salt, and pepper.
- Stuff each softened onion with the rice mixture, packing it carefully.
- Prepare the tomato sauce by simmering chopped Roma tomatoes, tomato sauce, lemon juice, and salt for 5 minutes.
- Arrange the stuffed onions in a pot, pour the sauce over, and simmer on low heat for 30-40 minutes.
- Cool for a few minutes before serving, drizzled with extra pomegranate molasses.
Notes
For extra flavor, consider adding nuts or dried fruits to the stuffing. This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg