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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel the onions, cut off the ends, and make a cut lengthwise to the center of each onion.
Cook the onions for 15 minutes in boiling water with 1 tbsp of salt. Drain the water and set aside to cool.
Boil the rice until al dente.
Mix the cooked rice with chopped parsley, tomato, garlic, olive oil, lemon juice, cumin, coriander, salt, and pepper.
Carefully separate the onion layers, fill each with the rice mixture, and roll up. Arrange in a baking dish.
Dissolve the stock cube in 500 ml boiling water and pour the hot stock over the onions with 2 tbsp oil.
Cover with baking paper and cook in a preheated oven at 180°C for 35 minutes.
Remove the paper and let the onions brown for another 30 minutes. Use the grill for the last 3 minutes. Serve with fresh parsley and vegan yogurt or salad.
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For a richer flavor, use cherry tomatoes instead of a large tomato.
If you prefer a spicier dish, add a pinch of chili flakes to the rice mixture.
Can I use a different type of rice?
Yes, you can use any type of rice you prefer, but adjust the cooking time accordingly.
How do I prevent the onions from falling apart?
Be gentle when separating the onion layers and filling them with the rice mixture.
Can I prepare this dish in advance?
Yes, you can prepare the stuffed onions a day ahead and bake them just before serving.
What can I use instead of vegan yogurt?
You can serve the stuffed onions with a simple salad or a dollop of hummus.
Is there a substitute for vegetable stock?
You can use chicken stock or any other preferred stock if not following a vegan diet.
