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Stuffed Onions with Fragrant Rice and Pine Nuts

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Stuffed onions with fragrant rice and pine nuts are tender, flavorful bundles filled with a savory herb-infused rice mixture. This elegant dish offers a perfect balance of sweetness, warmth, and nutty texture.

Ingredients

  • 4 large onions, peeled
  • 1 cup long-grain rice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 onion, finely chopped (from inner layers)
  • 1/4 cup pine nuts
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill or mint, chopped (optional)
  • 1/2 teaspoon ground cinnamon or allspice
  • Salt and pepper to taste
  • 2 cups vegetable broth or water
  • 2 tablespoons lemon juice

Instructions

  1. Bring a large pot of water to a boil. Add whole onions and cook for 10–12 minutes until slightly softened. Remove and let cool.
  2. Carefully separate the onion layers to create shells.
  3. In a skillet, heat olive oil and sauté garlic and chopped onion until soft.
  4. Add rice and toast for 1–2 minutes.
  5. Stir in pine nuts, parsley, herbs, spices, salt, and pepper.
  6. Add a splash of broth and cook briefly until the mixture begins to soften.
  7. Fill each onion layer with the rice mixture and roll into bundles.
  8. Arrange stuffed onions snugly in a pot or baking dish.
  9. Pour remaining broth and lemon juice over them.
  10. Cover and simmer on the stovetop or bake at 350°F (175°C) for 40–45 minutes until rice is cooked and onions are tender.
  11. Let rest slightly before serving.

Notes

  • Add raisins or currants for a sweet-savory variation.
  • Substitute pine nuts with almonds or walnuts.
  • Use brown rice but adjust cooking time and liquid.
  • Arrange tightly to keep filling secure while cooking.
  • Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.

Nutrition

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