Stuffed Onions - Moroccan Style |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another fantastic find from the Institute fo Cancer Research. Allicin, found in onions, is apparently a good cancer-fighter. Vegetarian and vegan; 3 WW points each. Ingredients:
4 medium onions |
1 1/2 cups cooked basmati rice |
1/2 cup cooked chickpeas |
3 tablespoons dried currants |
2 tablespoons chopped parsley |
1 tablespoon lemon juice |
1/2 tablespoon cumin |
1/4 teaspoon paprika |
1/4 teaspoon cinnamon |
salt and pepper |
1 cup vegetable broth |
1 teaspoon extra virgin olive oil |
1 tablespoon white wine vinegar |
Directions:
1. Preheat oven to 375 degrees.
2. Peel onions and cut tops (at point where sides curve in).
3. Cook in a large pot of boiling water for 2 minutes.
4. Remove with slotted spoon.
5. When cool, scoop flesh out with a melon baller.
6. Shells should be about 2 layers thick.
7. In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
8. Pack into the onion shells.
9. Place stuffed onions in a 8 inch square baking dish.
10. Pour in veggie broth and drizzle onions with olive oil.
11. Bake about 30 minutes (onions should be tender when pierced with a knife).
12. Place onions on a nice serving plate.
13. Pour cooking liquid into a small pot.
14. Add vinegar to liquid and boil until reduced to 1/4 cup.
15. Pour 1 tablespoon over each onion and serve.
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