Braised Onions With Sweet Rice Stuffing

Name: Braised Onions With Sweet Rice Stuffing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 onions, Walla Walla or 8 vidalia onions, sweets; 4 whole cloves; 1 teaspoon olive oil; 1/2 teaspoon salt; 2 teaspoons cumin, ground; 1/2 teaspoon cinnamon, ground; 1 teaspoon tarragon, dried; 1 cup rice, brown, cooked; 3 tablespoons currants or 3 tablespoons raisins; 3 tablespoons pine nuts, toasted; 1 tablespoon tomato paste

Submitted by Chef George S.

"Adapted from Diana Shaw's "Almost Vegetarian". Use leftover brown or white rice, or cook up some just for the recipe. As a vegetarian entree, makes 4 servings, or 8 appetizer servings."

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

8 onions, Walla Walla or 8 vidalia onions, sweets
4 whole cloves
1 teaspoon olive oil
¹⁄₂ teaspoon salt
2 teaspoons cumin, ground
¹⁄₂ teaspoon cinnamon, ground
1 teaspoon tarragon, dried
1 cup rice, brown, cooked
3 tablespoons currants or 3 tablespoons raisins
3 tablespoons pine nuts, toasted
1 tablespoon tomato paste

directions

In a large pan, measure enough water to cover the onions, remove the onions, the cloves and bring to a boil.
Remove the papery outside skin on the onions, but do not remove the root end.
Add the onions to the boiling water and simmer, covered, about 10-12 minutes (or more, depending on size). Onions are done when they are soft but not mushy.
Remove the onions, drain, and cool until they can be handled. Reserve 2 Tablespoons of the cooking liquid.
Cut the stem end of the onion off and gently squeeze the centers out of the onions, leaving a shell of several layers.
Chop the onion centers, and add to a non stick saucepan with the salt, cumin, cinnamon and tarragon. Add the rice, currants (or raisins) and pine nuts. Stir until heated through. Stir in the tomato paste.
Heat the oven to 425°F
Stuff each onion shell carefully and put in a flat bottomed casserole pan. Add the reserved cooking liquid and cover tightly.
Bake for about 15 minutes, or until hot through. Use a slotted spoon to remove onions and serve immediately.

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RECIPE SUBMITTED BY

Chef George S.

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.

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