There’s something magic about the aroma that fills the kitchen when these Stuffed Onions with Rice and Pine Nuts are baking—the warm cinnamon, bubbling tomato, and sweet caramelizing onions merge into comfort food bliss. I’ve tested this recipe three times in the past month, tweaking for better texture, tighter rolls, and optimal rice doneness. There’s a tactile, almost meditative satisfaction in peeling and stuffing the tender onion layers. If you’re curious about other herb-forward Mediterranean flavors, this spinach and feta pastry is a great companion snack.
About Stuffed Onions with Rice and Pine Nuts
This Greek side dish, known locally as Salantourmasi, leans on humble ingredients—onions, rice, fresh herbs—but the layering and slow roasting elevates it into something gently luxurious. I tested this recipe with both short and long grain rice, and hands down, Arborio is the way to go. These stuffed onions are lovely with roast meat or as a standalone vegetarian feature for a slow weekend dinner.
- Plant-based with deep, savory flavor from cinnamon, cumin, and herbs
- Flexible ingredients — pantry staples and garden herbs shine here
- Ideal for gatherings or meal prep — holds well and reheats beautifully
- Traditional in Greek cuisine as a mezze or seasonal side, often served during Lent
Key Ingredients & Their Roles
- Arborio Rice: Holds shape with a creamy starch content—swap for short-grain if needed but avoid long grain.
- White Onions: Serve as soft edible “shells”—choose medium size so layers stay intact.
- Pine Nuts: Toasted for extra crunch and nutty depth—walnuts can work in a pinch.
- Ground Cinnamon: Adds signature warmth in savory Greek cooking—don’t skip it.
How to Make Stuffed Onions with Rice and Pine Nuts
- Preheat oven to 400ºF. Rinse rice and soak for 15 minutes. Meanwhile, bring a large pot of water to a boil.
- Trim onions by slicing off top, bottom, and outer skin. Make a shallow vertical cut from top to center to help peel layers later.
- Boil onions until just tender, about 10–15 minutes. They should be soft but still hold their form. Let cool.
- Gently separate outer 4–5 layers from each onion. Roughly chop the remaining middles—these will flavor the filling.
- Heat 1/4 cup olive oil in a sauté pan. Add chopped onion and garlic; cook until translucent and fragrant, about 3 minutes. Add tomato purée, salt, pepper, cook 3 minutes more. Transfer to a large bowl.
- Stir in drained rice, cumin, cinnamon, chopped herbs, pine nuts, salt and pepper, along with 1/2 cup water. Mix thoroughly to marry the flavors.
- Scoop a spoonful of rice filling into each onion layer. Gently fold/roll to create bundles. Nestle tightly in a baking dish or Dutch oven.
- Drizzle remaining 1/4 cup olive oil, white vinegar, and 1/2 cup water over the onions. Cover and bake 30 minutes. Then uncover and bake another 30 minutes until golden and caramelized.
- Finish under broiler for 1–2 minutes if more browning is desired. Garnish with parsley and extra pine nuts before serving warm.
Pro Tips & Troubleshooting
- Let the onions cool fully before peeling—on my first test, rushing this led to torn layers.
- If the rice feels underdone, add 2–4 tbsp water midway through baking and re-cover briefly.
- Swap mint for dill if that’s what’s in season—changes the personality completely, still great.
- This recipe scales well—I doubled for a dinner party using a large roasting pan and froze half.
Storage & Make-Ahead Guide
Once fully cooled, these store well in an airtight container in the fridge for up to 4 days. Freeze in a single layer—then pack into a freezer-safe bag—for up to 2 months. To reheat, I found covering with foil in a 350ºF oven for 15–20 mins brings them back beautifully, better than the microwave which can cause sogginess.
What to Serve With Stuffed Onions with Rice and Pine Nuts
Try these with a simple grilled vegetable medley or alongside this hearty herb focaccia bread. They also make a gentle contrast to rich meats like lamb or chicken thighs.
Frequently Asked Questions
- Can I make stuffed onions ahead of time? Yes! Prepare and stuff them a day in advance, then bake before serving.
- What’s the best onion type for stuffing? Medium white onions peel the best—milder than yellow and hold their shape.
- How do I reheat these? Cover with foil and warm in the oven at 350ºF for 20 minutes. Avoid microwaving if possible.
- Can I use brown rice? Not recommended—takes longer to cook and doesn’t absorb the flavors the same way.
- Are these gluten-free? Yes, all listed ingredients are naturally gluten-free—just verify your tomato puree and spices.
Final Thoughts
These Stuffed Onions with Rice and Pine Nuts may take their time in the oven, but they reward you with flavor that lingers. My favorite version includes extra pine nuts and a last-minute broil for caramel edge. Snap a photo if you give it a go—I’d love to see how yours turns out!
More Recipes You’ll Love
- Stuffed Bell Peppers – a delightful similarity in using stuffed techniques
- Roasted Broccoli and Carrots – complements with its roasted flavors
- Italian Herbs and Cheese Bread – perfect as a side with aromatic herbs
- Mediterranean Spinach and Feta Cheese Crisps – shares a love for Mediterranean flavors
- Crispy Amish Onion Fritters – onion lovers’ favorite
Stuffed Onions with Fragrant Rice and Pine Nuts
Ingredients
Main Ingredients
- 1 1/2 cups Arborio rice uncooked
- 8 medium white onions
- 1/2 cup olive oil divided
- 2 cloves garlic minced
- 1 cup tomato purée
- Kosher salt
- Black pepper
- 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
- Chopped parsley for garnish
Instructions
Preparation
- Preheat your oven to 400ºF. Rinse the rice and let it soak in water for 15 minutes. Fill a large pot with water and bring to a boil over medium-high heat.
- Cut off the top, bottom, and outer skin of the onions. Run a knife down the center from top to bottom stopping at the middle.8 medium white onions
- Boil the onions until they start to soften but still hold their shape, 10-15 minutes. Drain and set aside to cool.
- Separate onion layers carefully without tearing.
Filling and Baking
- Heat 1/4 cup of the olive oil in a sauté pan. Add chopped onion and garlic, sauté 3 minutes, add tomato purée, season, cook 3 minutes more, then transfer to bowl.
- Mix in rice, herbs, nuts, spices, season. Stuff onion layers, arrange in a baking dish, pour over remaining liquid, cover, bake.
- Bake covered 30 minutes, uncover, bake 30 minutes more, broil 1-2 minutes for extra color.
Serving
- Garnish with parsley and toasted pine nuts before serving.