Baked Onions with Nut Stuffing

4 large Onions (each weighing 225-275g (8-10 oz))
225 g (8 oz) Tomatoes
150 g (5 oz) Long grain rice
110 g (4 oz) Cheddar cheese
50 g (2 oz) Hazelnuts
50 g (2 oz) Pistachio Nuts
1 tsp Turmeric
1 tsp Fresh Basil
¼ tsp Dried Oregano

Pre-heat oven to 200°C: 400°F: Gas 6
Boil the onions in their skins for 45 minutes or until very tender, drain and leave to cool.
Cook the rice until tender, drain well.
Place the hazelnuts on a sheet of foil and cook under the grill until lightly brown, turning often.
Finely chop with the hazelnuts and pistachio nuts.
Mix the roughly chopped tomatoes with the rice, grated cheese, nuts, herbs and turmeric.
Slice off the tip and root of each onion, leaving on the outer skin.
Cut through to the centre of each onion from tip to root along one side.
Ease the onions open.
Place a portion of the stuffing in each onion, pressing it well into the centre.
Place in a roasting tray, cover and bake for about 40 minutes.
Serve hot.

VegetableRecipes

Baked Onions with Nut Stuffing

Vegetable
Recipes