Stuffed Onions with Rice, White Beans and Feta
Mediterranean-style stuffed onions with rice, white beans, tomatoes and herbs, baked in the oven and topped with Parmesan and feta. A hearty vegetarian main course for two.
By yumbelo · 2 servings · 60 minutes
Ingredients
- 4 pc large yellow onions
- 100 g round-grain rice
- 1 can can white beans (drained)
- 150 g cherry tomatoes
- 1 pc garlic clove
- 3 tbsp olive oil
- 300 ml water
- 30 g Parmesan, freshly grated
- 50 g feta
- 1 bunch bunch flat-leaf parsley
- 1 tsp dried oregano
- 1 pc lemon (zest and juice)
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Peel the onions, cut off a lid from the top and scoop out the insides with a teaspoon, leaving a shell about two layers thick. Finely chop the scooped-out onion flesh.
- Pre-cook the onion shells in boiling salted water for 5 minutes, then drain, let them dry and place them in a baking dish.
- Heat two tablespoons of olive oil in a pan and sweat the chopped onion flesh and the finely diced garlic clove for 5 minutes until translucent. Add the rice and toast briefly until the grains look glassy.
- Deglaze with the water, season with salt and pepper and simmer over low heat for 12 minutes, until the rice is nearly done and the water is almost absorbed.
- Rinse and drain the beans, then fold in the halved cherry tomatoes, half of the parsley, the oregano, the lemon zest and a little lemon juice. Season to taste with salt and pepper.
- Fill the onion shells with the filling, sprinkle with the Parmesan and drizzle the onions with a tablespoon of olive oil. Bake in the oven for 25 to 30 minutes, until the onions are tender and the cheese is golden brown.
- Crumble the feta and sprinkle it over the stuffed onions. Serve sprinkled with the remaining parsley.