In the event that we bored of stuffed cabbage, we can prepare a vegetarian alternative for them, which will be equally aromatic and delicious. Onion is used for it, which properly prepared impresses with its slightly sweet taste. We suggest how to make tasty stuffed onions.
Wanting a stepping stone from traditional stuffed cabbage, we can prepare a tasty dish, which is stuffed onions. It will also be a great alternative to vegetarians. We don’t need many ingredients to make itand the mere preparation of stuffed onions, contrary to appearances, is not difficult.
It is worth using this vegetable because When stewing, the onion becomes delicate and sweet. Thanks to this, it blends well with rice-pomador filling, enriched with aromatic spices.
As we have already mentioned, we will not need a large amount of ingredients to prepare stuffed onions. It is a simple dish, so not on the list of necessary things, there are no complicated products. Here’s what to buy to make a tasty dinner:
- 1 kg of yellow onion,
- 1 red onion,
- 1.5 cups of short -grained,
- 0.5 cup chopped mint,
- 0.5 cup chopped parsley,
- 1 can of cut tomatoes,
- 0.5 teaspoon of minced Roman cumin,
- sun,
- pepper,
- 3 tablespoons of olive oil and an additional amount to smear the dish.
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Preparing this dish is not complicated, but it requires us to spend some time in the kitchen. At the beginning we peel the onion and cut off the top and lower tip. We cut the vegetable from top to bottom, but noticing not to cut to the end. Then water in a pot and put the onion in it. We cook for 5 minutes, remove and cool. During this time, heat the oil in a large pot. We add chopped red onion to it and glass for a while, and then put aside.
We return to our boiled onions and We gently separate their layers, pulling the tighter parts of the onion and put them aside. We leave three layers needed to wrap the stuffing on top. Finely chopped parts of the onion and put into a pot with red onion, frying for a few minutes on medium heat. Then pour rice there and mix the whole. Pour half a glass of water and cook on a slow fire until the rice absorbs the water. We mix every now and then.
Then add canned tomatoes to the pot and cook slowly so that the rice can also absorb tomato juice. We remove the whole from the fire and add chopped mint and parsley to the stuffing. Season with salt, pepper and Roman cumin. We stuff our onions, applying half a tablespoon of filling and translating the layer to one end. We wrap them with the second end to close the onion back. Put the stuffed onions into a pot, lubricated with oil.
We put them tightly and pour the dish with water half the height of the onion and cover it with a plate, lightly pressing. After bringing to a boil, stew on medium heat until the rice gets along for about 30 minutes. The dish can be served immediately or bake it in the oven to caramelize the onion.
