Servings: 6
Ready Time: 1 1/2 hours
Ingredients
6 small or medium red onions
1 tbsp sea salt
2 ½ cups of organic vegetable stock
1-cup brown rice
1 tsp olive oil
2 cloves garlic, minced
2 bay leaves
½ tbsp mint leaves, finely chopped
1 tbsp parsley, finely chopped
1 tbsp oregano, finely chopped
2 tbsp roasted cashews, chopped
½ cup dry white wine
Salt and pepper to taste
Method
Leaving the skin on, bring onions and salt to a boil in a medium-sized pot. Cook them for 15 minutes or until tender, then remove onions and set aside to cool. Once cool, cut a ½-inch slice from the top of each onion, then slice just enough from the bottom of each onion that they’ll stand upright. Discard the top and remove the outer skin. Scoop out the 3 to 4 inner layers of the onion; you should be left with 3 to 4 outer layers. Finely chop the removed inner layers and reserve for rice stuffing. Set aside hollowed shells on a baking tray.
To make the rice stuffing, bring the vegetable stock to a boil and add rice. Cook covered for 5 minutes. Reduce heat to medium low and continue to simmer for another 25 to 30 minutes. Remove lid in the last 5 minutes and stir until all vegetable stock has cooked off and rice is tender. Remove from heat and set aside.
In a medium skillet, heat the olive oil and sauté the chopped onion along with garlic and bay leaves until fragrant, about 5 minutes. Add mint, parsley, oregano and cashews and sauté for another 5 minutes. Deglaze with white wine and cook for another 2 to 3 minutes. Remove from heat and stir the mixture into the rice. Discard the bay leaves and season the mixture with salt and pepper. Using a tablespoon, fill each onion shell with a generous amount of rice stuffing until all the rice has been used.
To grill the stuffed onions, heat the barbecue to medium high. Place the onions upright on the grill. With the lid down, grill for 5 to 10 minutes. The onions should be grilled on the bottom and browned on top. Serve warm.