Directions:
- Preheat oven to 375 degrees.
- Peel onions and cut tops (at point where sides curve in).
- Cook in a large pot of boiling water for 2 minutes.
- Remove with slotted spoon.
- When cool, scoop flesh out with a melon baller.
- Shells should be about 2 layers thick.
- In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
- Pack into the onion shells.
- Place stuffed onions in a 8 inch square baking dish.
- Pour in veggie broth and drizzle onions with olive oil.
- Bake about 30 minutes (onions should be tender when pierced with a knife).
- Place onions on a nice serving plate.
- Pour cooking liquid into a small pot.
- Add vinegar to liquid and boil until reduced to 1/4 cup.
- Pour 1 tablespoon over each onion and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.34 Kcal (1295 kJ) | ||
| Calories from fat | 37.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 6% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 325.9mg | 14% | |
| Potassium | 441.43mg | 9% | |
| Total Carbs | 63.61g | 21% | |
| Sugars | 11.35g | 45% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 37.6mg | 209% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.39 Kcal (433 kJ) | ||
| Calories from fat | 12.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 6% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 108.92mg | 14% | |
| Potassium | 147.53mg | 9% | |
| Total Carbs | 21.26g | 21% | |
| Sugars | 3.79g | 45% | |
| Dietary Fiber | 2.04g | 24% | |
| Protein | 2.45g | 15% | |
| Vitamin C | 4.5mg | 23% | |
| Iron | 12.6mg | 209% | |
| Calcium | 20.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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