Onions stuffed with rice

Name: Onions stuffed with rice
Prep time: 50 min
Total time: 95 min
Yield: 4
Ingredients: 50 g almond slivers; 3 tbsp sultanas; 2 tbsp butter; 5 onions; 1 bunch flat-leaf parsley; ½ bunch peppermint; 80 g pomegranate seeds; 2 tbsp olive oil; 250 g basmati rice; 2 dl vegetable bouillon; some saffron threads; 2 ½ tbsp lemon juice; 2 bay leaves; 1 cinnamon sticks; 1 ½ tsp ground coriander seeds; ½ tsp chilli flakes; ½ tsp ground cumin; 2 pinch ground cardamom; ¼ tsp salt; a little pepper

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

5 onions (approx. 450 g)

salted water, boiling

Filling

some saffron threads

2 ½ tbsp lemon juice

50 g almond slivers

2 tbsp butter

250 g basmati rice

2 bay leaves

1 cinnamon stick

1 ½ tsp ground coriander seeds

½ tsp chilli flakes

½ tsp ground cumin

2 pinch ground cardamom

¼ tsp salt

a little pepper

2 dl water

3 tbsp sultanas

1 bunch flat-leaf parsley, finely chopped

½ bunch peppermint, finely chopped

Stuff the onions

2 dl vegetable bouillon

2 tbsp olive oil

Bake

80 g pomegranate seeds

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How it's done

Onions

Peel the onions, cut halfway into the onion lengthwise. Cook the onions in boiling salted water for approx. 30 mins. until soft. Allow the onions to cool slightly in the water, drain. Remove the outer 4 layers from each onion, cut the biggest layers in half (approx. 30 fillable layers). Set aside the onion layers. Finely chop the remaining parts of the onions (yields approx. 50 g).

Filling

Combine the saffron and lemon juice, set aside. Toast the almonds in a non-stick frying pan without any oil, set aside. Heat the butter in the same frying pan, add the chopped onions and sauté for approx. 5 mins. Add the rice, saffron & lemon juice, bay leaf and all of the other ingredients up to and including the pepper, cook for approx. 5 mins. Pour in the water, bring to the boil, cover and simmer for approx. 5 mins. until all of the liquid has been absorbed. Remove the pan from the heat, remove the cinnamon and bay leaf, mix the almonds, sultanas and herbs into the rice.

Stuff the onions

Stuff the onion layers with rice, place in a wide baking dish (approx. 3 l) with the opening facing upwards. Carefully pour the vegetable stock over the top, drizzle with the oil. Cover the dish completely with foil.

Bake

Approx. 45 mins. in the centre of an oven preheated to 200 °C. Sprinkle with the pomegranate seeds.

Good to know

Tip:	Combine 150 g of Greek yoghurt with a little parsley and finely chopped mint, season. Serve the sauce with the onions.

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4 person

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