Description
A delightful recipe for Greek stuffed onions filled with a savory mixture of rice, herbs, and spices.
Ingredients
Scale
- 4 large onions
- 1 cup rice
- 2 cups vegetable broth
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Peel the onions and carefully hollow them out, leaving a thick shell.
- In a pot, heat olive oil and sauté the chopped onion insides until soft.
- Add rice, vegetable broth, parsley, oregano, salt, and pepper to the pot. Cook until the rice is tender.
- Stuff the hollowed onions with the rice mixture.
- Place the stuffed onions in a baking dish and drizzle with olive oil.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden.
- Sprinkle with feta cheese before serving, if desired.
Notes
- For a vegan version, omit the feta cheese.
- These stuffed onions can be made ahead of time and reheated.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg