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Stuffed Onions with Rice and Pine Nuts

Stuffed Onions with Fragrant Rice and Pine Nuts

Abby Marlow
Called Salantourmasi in Greece, these stuffed onions are filled with fragrant rice and fresh herbs.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Sides
Cuisine Greek
Servings 6 people
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1.5 cups Arborio rice uncooked
  • 8 medium white onions
  • 1/2 cup olive oil divided
  • 2 garlic cloves 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
 

  • 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.
  • Add the onions to the boiling water and cook until they start to soften but still hold their shape, 10-15 minutes. Drain and set aside.
  • Use the cut side to carefully peel off 4-5 whole layers of each onion, keeping them intact. Set the whole layers aside for stuffing.
  • In a sauté pan on medium-high, heat 1/4 cup of the olive oil. Add the chopped onion and garlic and sauté for 3 minutes. Stir in the tomato purée and season with salt and pepper to taste. Cook for another 3 minutes.
  • Add the rice to the bowl, along with cumin, cinnamon, pine nuts, herbs, a pinch of salt and pepper, and 1/2 cup of water. Mix well to combine.
  • Fill each layer of onion with a spoonful of the mixture and roll up gently to encase the filling. Place tightly into a medium shallow baking dish.
  • Pour 1/2 cup water, the vinegar, and remaining 1/4 cup of olive oil over the onions. Cover and bake for 30 minutes. Uncover and bake until golden, about 30 minutes more. Broil for 1–2 minutes for more color.
  • Garnish with chopped parsley and toasted pine nuts and serve.

Notes

Called Salantourmasi in Greece, these stuffed onions are filled with fragrant rice and fresh herbs.
Using simple ingredients to create something beautiful and delicious.
They take some patience but are well worth the effort.
Keyword greek, herbs, pine nuts, rice, stuffed onions