Voion Land Products

Stuffed Onions

Servings: 15 pieces
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes

Ingredients

  • 250g Carolina rice Voion
  • 4 large onions
  • 300g eggplant, diced
  • 200g zucchini, grated
  • 100g carrot, grated
  • 100g Florina pepper, diced
  • 2 tbsp. tomato paste
  • 2 tomatoes, grated
  • 300 ml vegetable broth
  • ¼ bunch mint, chopped
  • ¼ bunch parsley, chopped
  • ¼ bunch dill, chopped
  • 1 tbsp honey
  • 100 ml water
  • 50 ml olive oil + extra for sautéing
  • salt
  • pepper

Execution Method

1. Preheat the oven to 180°C (fan oven).

For the onions

2. Using a sharp knife, make cuts along the onions to easily remove their layers.
3. Meanwhile, place a deep pot with water on medium-high heat. Once the water is hot, add the onions and blanch them for 4-5 minutes until softened.
4. Remove the onions with a slotted spoon, place them on a plate, and let them cool. Once cooled, separate the onion layers and set them aside.

For the filling

5. In a large pan, heat some olive oil over medium-high heat. Once heated, add the eggplant, zucchini, carrot, and Florina pepper. Sauté for 5-6 minutes until softened.
6. Add the tomato paste, stir with a wooden spoon, and after 1-2 minutes, add the grated tomatoes and vegetable broth. Reduce the heat to medium- low and simmer for 10-12 minutes. During the last 3-4 minutes, add the mint, parsley, dill, honey, season with salt and pepper, and stir again with the wooden spoon.
7. Remove from heat and let it cool for 1-2 minutes. Add the rice and stir with a large spoon.

To assemble

8. Take a tablespoon of the filling and place it in each onion layer, then roll them up.
9. Arrange the stuffed onions side by side in a 30x20 cm baking dish. Pour the water over them, drizzle with the 50 ml olive oil, and bake in the oven for 1 hour.
10. Once baked, remove the onions from the oven, let them cool for 10 minutes, and serve.

Source: giorgostsoulis.com

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