Description
Enjoy this flavorful vegan Middle Eastern dish featuring tender stuffed yellow onions filled with a fragrant rice and herb mixture, baked to perfection in a rich tomato-based sauce. This recipe combines traditional spices, fresh herbs, and the natural sweetness of onions for a wholesome and satisfying meal that’s both nutritious and delightful.
Ingredients
Scale
Vegetables
- 4 medium Yellow Onions
- 4 medium Roma Tomatoes
- 1 cup Fresh Parsley
- 3 cloves Garlic (minced)
Grains and Spices
- 1 cup Cal-Rose or Sushi Rice
- 1 tbsp Seven Spices
- 1 tbsp Dried Mint
- Salt to taste
- Pepper to taste
Liquids and Sauces
- 2 tbsp Pomegranate Molasses
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 1 cup Tomato Sauce
Instructions
- Preparation Steps: Gather and prepare all ingredients as specified, ensuring onions are cleaned and rice is rinsed.
- Prepare Onions: Cut off the ends of the yellow onions and peel them. Slice a deep wedge into the side of each onion and place in hot water. Microwave the onions submerged for 7-8 minutes until softened. Allow onions to cool before handling to avoid breaking the layers.
- Prepare Filling: Rinse the Cal-Rose or sushi rice with cold water until the water runs clear to remove excess starch, then soak for 15 minutes. Drain thoroughly. In a mixing bowl, combine the rice with minced garlic, chopped parsley, dried mint, seven spices, extra virgin olive oil, and pomegranate molasses, mixing well to incorporate all flavors.
- Stuff Onions: Gently separate the softened layers of each onion without breaking them. Fill each onion with about 2 tablespoons of the prepared rice mixture, pressing tightly to ensure the stuffing holds.
- Bake Onions: Arrange the stuffed onions upright in a baking dish. Prepare the sauce by mixing diced Roma tomatoes, olive oil, lemon juice, and tomato sauce. Pour this sauce evenly over the onions. Cover the dish with foil or a lid and bake in a preheated oven at 375°F (190°C) for 1 hour and 15 minutes, allowing the flavors to meld and onions to cook completely.
- Cool and Serve: Remove the baking dish from the oven and allow the stuffed onions to cool for about 10 minutes to set. Serve warm as a vegan main dish or side, garnished with extra parsley if desired.
Notes
- Soaking the rice before stuffing helps ensure even cooking inside the onions.
- If you prefer gluten-free grains, substitute rice with quinoa.
- Fresh mint can be used instead of dried mint for a more aromatic flavor.
- To make the dish less tangy, reduce pomegranate molasses or replace with balsamic vinegar.
- Microwaving onions before stuffing softens them and helps maintain their structure during baking.
- Covering the baking dish traps moisture, ensuring the stuffing cooks thoroughly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Middle Eastern, Stuffed Onions, Vegan, Baked, Rice Stuffing, Healthy, Pomegranate Molasses, Seven Spices
