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Stuffed Onions

February 18, 2011

Time for another recipe! This one is a great winter recipe. Though I know it feels like spring outside, I’m sure there are plenty more cold days to come (at least here in Minnesota) so pull this one out for some comfort food. I actually found this recipe in a library book and altered it a little bit. I can’t take any credit for how it turned out though–John did the cooking this time.

  • 1/2 cup brown rice
  • 6 large sweet onions
  • 1 tbsp olive oil
  • 12 oz ground beef
  • 6 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup dry white wine or chicken stock
  • 1 14 oz can diced tomatoes
  • dill or parsely to taste

Directions: Cook rice in boiling water (this step is good to do ahead of time because brown rice takes FOREVER to cook!) Cut off tops and bottoms of onions and peel. Hollow out the centers and discard (or in our case, set aside for another recipe). The book suggested using an apple corer to hollw the onions, but I believe John just used a knife. Also be sure to leave a thin layer of onion on the bottom so it will actually hold the stuffing!

Drop prepared onions into a large pot of boiling water and blanch for 5 minutes. Drain and rinse in cold water. Place in baking dish with the hollows pointing up.

In a skillet, heat oil over medium heat for 30 seconds. Add ground beef, garlic, oregano, salt, and pepper. Stir until meat is no longer pink, about 5 minutes. Add white wine or chicken stock and tomatoes with juice and bring to a boil. Stir in rice. Cook for 3 more minutes to combine flavors.

Fill onions with stuffing. You can add the extra stuffing all around the onions. Bake covered in the oven for 20 minutes.

End result=delicious! Here is my proud husband with his onions!

I love a man who cooks!

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