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Stuffed Onions with Fragrant Rice and Pine Nuts Recipe

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4.4 from 9 reviews

Salantourmasi, or Stuffed Onions with Fragrant Rice and Pine Nuts, is a traditional Greek side dish featuring tender onion layers filled with a flavorful mixture of Arborio rice, fresh herbs, spices, and toasted pine nuts. This elegant recipe combines aromatic cumin and cinnamon with bright parsley and mint, baked to golden perfection. Ideal as a vegan entree or alongside roast meats or fish, these stuffed onions showcase simple ingredients transformed into a beautiful and delicious dish.

Ingredients

Rice and Onions

  • 1 1/2 cups Arborio rice (uncooked)
  • 8 medium white onions

For Sauté and Stuffing

  • 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

For Garnish

  • Chopped parsley
  • Toasted pine nuts

Instructions

  1. Get ready. Preheat your oven to 400ºF (200ºC). Rinse the Arborio rice thoroughly 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. Prep the onions. Cut off the top, bottom, and outer skin of each onion. Using a knife, carefully slice down the center of each onion from top to bottom, stopping at the middle, ensuring you don’t cut through completely.
  3. Boil the onions. Add the prepared onions to the boiling water. Cook them for 10-15 minutes, just until they start to soften but still maintain their shape. Drain and set aside to cool until they are safe to handle.
  4. Separate the layers. Using the cut side of each onion, gently peel off 4-5 whole layers per onion, keeping them intact. These layers will be used for stuffing. Chop the remaining inner layers finely for the stuffing mixture.
  5. Sauté. Heat 1/4 cup of olive oil in a sauté pan over medium-high heat. Add the chopped onion layers and minced garlic, cooking for about 3 minutes until softened. Stir in the tomato purée, season with salt and pepper to taste, and cook for another 3 minutes. Remove from heat and transfer to a large mixing bowl.
  6. Make the stuffing. Drain the soaked rice and add it to the bowl with the sautéed onion mixture. Incorporate the ground cumin, ground cinnamon, toasted pine nuts, chopped parsley, chopped mint, a pinch of salt and pepper, and 1/2 cup water. Mix thoroughly to combine all the ingredients evenly.
  7. Stuff the onions. Spoon the rice mixture onto each onion layer and gently roll it up to enclose the filling. Arrange the rolled stuffed onions tightly in a medium shallow baking dish, Dutch oven, or any oven-safe pan. Pour 1/2 cup water, the white vinegar, and the remaining 1/4 cup olive oil evenly over the onions.
  8. Bake. Cover the dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes. Then remove the cover and continue baking for an additional 30 minutes, until the onions have a slightly golden and caramelized appearance. For extra color and caramelization, broil the onions for 1 to 2 minutes before removing from the oven.
  9. Serve. Garnish the stuffed onions with additional chopped parsley and toasted pine nuts. Serve warm as an impressive side dish or a vegan entrée with a fresh Greek salad.

Notes

  • Soaking the Arborio rice softens it and helps it cook evenly inside the onion layers.
  • Be gentle when peeling and rolling the onion layers to prevent them from tearing.
  • If pine nuts are unavailable, toasted slivered almonds can be used as a substitute.
  • Adjust the seasoning and herbs to your preference for a more intense flavor.
  • Double the recipe if serving as a main dish for more people.

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