At first glance it may seem uncomfortable: just onions and rice. The real thrill comes when you try it when you meet the perfect combination of roasted pine nuts, raisins, tomatoes and spices with pepper and mint. Serve best with yogurt and possibly lemon juice. By the way, I also use the ingredients in this recipe for tomatoes or (light green) peppers – or a mixture of all of them.

Ingredients

3 green onions
240 grams of basmati rice
75 grams of raisins
50 grams of pine nuts
3 tomatoes
1 tbsp pepper corn
1 tbsp dried mint
2 bay leaves
Olive oil
Pepper salt

Preparation

The rice must first be washed and moistened. Put the rice in a bowl and fill with cold water. Stir in the bowl by hand until the water becomes cloudy. Pour in the water, fill the bowl with fresh water and repeat – about three times, or until the water is clear enough. Finally pour fresh water over the rice again and let the rice soak in it for at least an hour.

Peel an onion, but leave it whole. Bring salted water to a boil in a saucepan. Add onion and bay leaf to the pot and cook over medium heat for 20 to 25 minutes. Press with a sharp knife to check if it is ready. The knife must be sharpened without much resistance. Remove the onion and refrigerate until burnt. Keep prepared water. Cut the onion in half in one side. Carefully remove the individual layers. Cut the inner layers and any other residue into small pieces, they will become part of the stuffing.

For the stuffing, boil the pine nuts in a pan over medium heat until golden. Roughly grate the tomatoes and grind the peppercorns in a mortar and pestle. Squeeze the rice and mix in the remaining onions, raisins, pine nuts, tomatoes, peppers and dried mint. Season with pepper.

Put the stuffing in the onions and place tightly in a bowl. If there is still filling left, it can simply be filled. Measure about 350 ml of boiled liquid and pour over it. Finally pour plenty of olive oil.

Preheat the oven to 200 ° C and bake the stuffed onions for 35-40 minutes or until the rice is cooked through. If the onion is too dark on top, you can cover it with baking paper. If too much liquid has evaporated, just add a glass of boiling water.


One year ago: Wet chocolate cake with chocolate cake
Two years ago:
Chocolate cream with silk tofu and dark chocolate
Hours ago: Beef groats celery and turmeric
ᲝFour years ago: Asian chicken soup with noodles, broccoli, enoch and eggs
Five years ago: Crispy muesli with macadamia nuts, blueberries and oranges
Six years ago: Beetroot cream with pomegranate and walnuts
Seven years ago: Pithiviers with mushrooms and thyme
Eight years ago: Hokkaido Pumpkin Soup
Nine years ago: Pumpkin Seed Pesto with Pumpkin Seed Oil and Parmesan
ᲐThe year ago: Pumpkin pie

By kin

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