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Comforting Meatless Stuffed Onions
Ingredients
Serves 4-6 people
- 6 big yellow onions
- 1.5 cups white basmati rice, soaked in water for 30 minutes or more
- 1 chopped onion sautéed for few minutes in a pan
- ½ red bell pepper, diced
- 1 big juicy tomato-chopped
- ½ cup parsley–chopped
- 1 small can tomato sauce or 3 Tbsp tomato paste
- 1/2 cup water
- 1 Tbsp maple, honey or silan (date syrup)
- Salt, pepper to your taste
- 1 Tbsp paprika
- ¼ cup golden raisins (optional)
- 1Tbsp oil
- Pinch of cinnamon (about 1/8 tsp)
For the sauce:
- 2 Tbsp olive oil
- The onion pieces that are too small to stuff
- 2 celery stalks-washed and chopped
- 1 big tomato-chopped
- 3-4 Tbsp tomato paste (or a can of tomato sauce)
- Salt, pepper, onion powder, paprika, turmeric to taste
- 3-5 cups water
Some foods are totally worth putting the time and effort it takes to prepare and share with our loved ones. And this dish is one of them. For me a pot like this is beyond flavor or texture. It is about family and memories, childhood and laughter. And so much appreciation to the person standing in the kitchen taking the time to prepare moments that will forever stay with us. My dear mom is a big fan of stuffing food. And it was never with meat. The vegetables, just as they are, are given the opportunity to express their beauty and humbleness that we so many times take for granted. The flavors are light but dominant and the long cooked rice is just heaven on the plate. Enjoy the process and share your love through this beautiful pot. You just can’t go wrong!
Instructions
1). Using a sharp knife cut very little from the top of the onions and score lengthwise from top to bottom. Not too deep though. You still want them whole. Place them a pot with deep water, bring to a boil and cook for 15 minutes until they are plumped and open.
2). Remove the onions from the pot, let cool, and carefully peel and separate the layers. Place on a bowl or tray. (The core is too small and cannot be filled, so I chop and keep it for the sauce.)
3). Strain and wash the rice, combine all the stuffing ingredients, adjust seasonings and with a spoon insert into the open onions, about 1.5 tbsp in each one. Roll and place on a try. (Do not overstuff as it expands while cooking)
Now let’s make the sauce:
- Heat oil in a wide- big pot. Add the chopped onions from the stuffing; add the celery and sauté for about 5 minutes.
- Add the chopped tomatoes and spices. Mix for a minute.
- Add the tomato paste, stir for few seconds and add 3 cups water to the pot.
- Bring to a boil and turn off the fire.
- Place all the stuffed onions on the bottom (sealed side down.)
- Sprinkle some paprika, celery leaves and bring to a boil. cover and lower the flam to medium- low.
- Cook for about an hour and a half and shake the pot every now and then to spread the sauce all over the onions.
- Feel free to add water as needed as the rice “drinks” the liquids fast.
- Serve with a fresh Israeli salad on the side and enjoy a vegetarian meal that is beyond comforting!
2 Comments
I have a vegan daughter in law and this will be a hit.
THANKS!
For sure! Great choice!