STUFFED ONIONS - MOROCCAN STYLE

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Stuffed Onions - Moroccan Style image

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.

Provided by Carianne

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

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