Ingredients:
4 medium onions
1 1/2 cups cooked basmati rice
1/2 cup cooked chickpeas
3 tablespoons dried currants
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/2 tablespoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
salt and pepper
1 cup vegetable broth
1 teaspoon extra virgin olive oil
1 tablespoon white wine vinegar
Directions:
Preheat oven to 375 degrees.
Peel onions and cut tops (at point where sides curve in).
Cook in a large pot of boiling water for 2 minutes.
Remove with slotted spoon.
When cool, scoop flesh out with a melon baller.
Shells should be about 2 layers thick.
In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices.
Pack into the onion shells.
Place stuffed onions in a 8 inch square baking dish.
Pour in veggie broth and drizzle onions with olive oil.
Bake about 30 minutes (onions should be tender when pierced with a knife).
Place onions on a nice serving plate.
Pour cooking liquid into a small pot.
Add vinegar to liquid and boil until reduced to 1/4 cup.
Pour 1 tablespoon over each onion and serve.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.