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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.

Ingredients

Scale

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

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