Stuffed Onions with Fragrant Rice and Pine Nuts Recipe

Introduction

Stuffed onions with fragrant rice and pine nuts offer a delightful blend of textures and spices. This comforting dish features tender onion layers filled with a savory, aromatic rice mixture, perfect for a special meal or cozy dinner.

Ingredients

• 1 1/2 cups Arborio rice (uncooked)
• 8 medium white onions
• 1/2 cup olive oil, divided
• 2 garlic cloves, minced
• 1 cup tomato purée
• Kosher salt, to taste
• Black pepper, to taste
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup toasted pine nuts, plus more for garnish
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 1 tablespoon white vinegar
• Chopped parsley for garnish

Instructions

1. Step 1: Preheat your oven to 400ºF. Rinse the Arborio rice and soak it in water for 15 minutes. Meanwhile, fill a large pot with water and bring it to a boil over medium-high heat.
2. Step 2: Prepare the onions by cutting off the top, bottom, and outer skin. Run a knife down the center from top to bottom, stopping at the middle without cutting through completely.
3. Step 3: Add the onions to the boiling water and cook until they begin to soften but still hold their shape, about 10 to 15 minutes. Drain and let them cool enough to handle.
4. Step 4: Carefully peel off 4 to 5 whole layers from each onion along the cut line, keeping them intact for stuffing. Chop the remaining inner layers of the onions.
5. Step 5: Heat 1/4 cup olive oil in a sauté pan over medium-high heat. Add the chopped onions and minced garlic, cooking for about 3 minutes. Stir in the tomato purée, season with salt and pepper, and cook for an additional 3 minutes. Remove from heat and transfer to a large bowl.
6. Step 6: To the bowl, add the soaked rice, cumin, cinnamon, toasted pine nuts, chopped parsley, chopped mint, a pinch of salt and pepper, and 1/2 cup water. Mix everything thoroughly until combined.
7. Step 7: Fill each peeled onion layer with a spoonful of the rice mixture, then roll up gently to enclose the filling. Place the stuffed onion rolls tightly into a medium shallow baking dish or oven-safe pan. Pour 1/2 cup water, the remaining 1/4 cup olive oil, and the white vinegar over the onions.
8. Step 8: Cover the dish with a lid or foil and bake for 30 minutes. Remove the cover and bake for another 30 minutes, until the onions are golden and caramelized. For extra color, broil for 1 to 2 minutes just before serving.
9. Step 9: Garnish the baked stuffed onions with chopped parsley and additional toasted pine nuts before serving.

Tips & Variations

• Use fresh herbs like parsley and mint for the best flavor, or substitute with cilantro for a different twist.
• Try adding raisins or chopped dried apricots to the rice mixture for a touch of sweetness.
• If pine nuts are unavailable, toasted slivered almonds work well as an alternative.
• Soaking the rice helps it cook evenly inside the onions, so don’t skip this step.
• Serve with a dollop of plain yogurt or a squeeze of lemon juice for added brightness.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave until warmed through. To retain moisture, cover with foil or a microwave-safe lid during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is preferred because it cooks well inside the onions and absorbs flavors nicely. You can substitute with short-grain rice, but avoid long-grain varieties as they may not hold together as well.

How do I prevent the onions from falling apart?

Boiling the onions just until they soften but remain firm is key. Also, carefully peeling the layers without tearing and not cutting all the way through the onion helps maintain their shape during stuffing and baking.

Stuffed Onions with Fragrant Rice and Pine Nuts Recipe

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★★★★★

4.7 from 135 reviews

Delight in these stuffed onions filled with fragrant Arborio rice, pine nuts, and aromatic spices. The onions are softened, layered, and baked to golden perfection, creating a comforting and flavorful dish that combines Middle Eastern-inspired flavors with a satisfying texture.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice and Onions

• 1 1/2 cups Arborio rice (uncooked)
• 8 medium white onions
• 1/2 cup olive oil, divided
• 2 garlic cloves, minced
• 1 cup tomato purée
• Kosher salt, to taste
• Black pepper, to taste
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground cinnamon

Fillings and Garnishes

• 1/4 cup toasted pine nuts, plus more for garnish
• 1/2 cup chopped parsley, plus extra for garnish
• 1/2 cup chopped mint
• 1 tablespoon white vinegar

Instructions

1. Get ready. Preheat your oven to 400ºF. Rinse the Arborio rice thoroughly and let it soak in water for 15 minutes. Bring a large pot of water to a boil over medium-high heat.
2. Prep the onions. Cut off the tops and bottoms of the onions, then peel away the outer skin. Carefully make a vertical cut down the center from top to bottom, stopping at the middle without cutting all the way through the onion.
3. Boil the onions. Add the prepared onions to the boiling water and cook for 10 to 15 minutes until they start softening but still hold their shape. Drain and let cool until handled comfortably.
4. Separate the layers. Using the cut side, gently peel off 4 to 5 whole onion layers from each onion, keeping them intact for stuffing. Chop the remaining inner onion layers finely.
5. Sauté. Heat 1/4 cup of olive oil in a sauté pan over medium-high heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until fragrant. Stir in the tomato purée, season with salt and pepper, and cook another 3 minutes. Remove from heat and transfer to a large mixing bowl.
6. Make the stuffing. To the bowl, add the soaked and drained rice, ground cumin, ground cinnamon, toasted pine nuts, chopped parsley, chopped mint, a pinch of salt and pepper, and 1/2 cup water. Mix everything thoroughly to combine the flavors.
7. Stuff the onions. Spoon the rice mixture onto each onion layer and gently roll it up to encase the filling. Arrange the rolled stuffed onions tightly in a medium, shallow baking dish or oven-safe pan. Pour 1/2 cup water, the remaining 1/4 cup olive oil, and the white vinegar evenly over the onions.
8. Bake. Cover the baking dish with a lid or aluminum foil and bake for 30 minutes at 400ºF. Remove the cover and continue baking for another 30 minutes until the onions are slightly golden and caramelized. For added color, optionally broil for 1 to 2 minutes just before serving.
9. Serve. Garnish the stuffed onions with extra chopped parsley and toasted pine nuts. Serve warm as a flavorful side or vegetarian main dish.

Notes

• Soaking the Arborio rice helps it cook evenly when baked inside the onions.
• Be gentle when peeling and rolling onion layers to prevent tearing.
• You can toast pine nuts lightly in a dry pan before using to enhance their flavor.
• Broiling at the end adds beautiful caramelization but watch carefully to avoid burning.
• This dish pairs well with a fresh salad or yogurt sauce.

Keywords: stuffed onions, Arborio rice, pine nuts, baked onions, vegetarian Middle Eastern dish, aromatic rice, cinnamon cumin rice