Mediterranean Stuffed Onions with Spiced Hearts of Palm Rice

Recipe by Sally Schimko of The Tahini Goddess

Sweet, savory, warmly spiced, and full of flavor.

Tender onion layers are wrapped around a fragrant filling of hearts of palm rice, tomatoes, fresh herbs, and warm spices, then slowly cooked with silan until beautifully tender. These stuffed onions make a flavorful plant-forward main dish or an impressive addition to the table.

Prep Time: 25 minutes
Cook Time: 1 hour
Serves: 4 to 6

Ingredients

For the Stuffed Onions

• 4 to 5 extra-large onions.
• 2 cans Palmini Hearts of Palm Rice, or cauliflower rice.
• 2 tomatoes, chopped.
• 2 teaspoons ground cinnamon.
• 1 teaspoon ground allspice.
• 1 teaspoon ground cumin.
• 1 teaspoon ground coriander.
• 1 teaspoon ras el hanout.
• Kosher or sea salt, to taste.
• Freshly ground black pepper, to taste.
• 1 bunch fresh cilantro or parsley, chopped, with some reserved for garnish.
• 2 to 3 tablespoons silan, honey, or your preferred alternative.
• 2 tablespoons olive oil.

Directions

1. Prepare the Filling

Prepare the Palmini rice according to the package directions.

Heat a large skillet over medium-high heat. Add some of the chopped onion and sauté until golden.

Add the prepared Palmini rice, cinnamon, allspice, cumin, coriander, ras el hanout, salt, and black pepper. Cook for approximately 5 minutes.

Add the chopped cilantro or parsley and mix until everything is well combined. Taste and adjust the seasoning as needed. Remove from the heat and set the filling aside.

2. Prepare the Onions

Peel the outer skin from the onions.

Make one vertical cut down the side of each onion, cutting from the outside toward the center. This will make it easier to separate the individual onion layers after cooking.

Place the onions in a large pot of boiling water and cook for 15 to 20 minutes, or until the layers have softened and become pliable.

Carefully remove the onions, drain, and allow them to cool enough to handle.

3. Stuff the Onion Layers

Gently separate the softened onions into individual layers.

Place approximately 1 heaping tablespoon of filling inside each onion layer.

Wrap the onion around the filling and gently roll it closed. Repeat with the remaining onion layers and filling.

4. Build the Sauce

Heat the olive oil in a large skillet or shallow pan over medium-high heat.

Add the chopped tomatoes and 2 tablespoons of silan. Cook briefly until the tomatoes begin to soften and the mixture becomes fragrant.

5. Cook the Stuffed Onions

Arrange the stuffed onions in the skillet seam-side down.

Cook for approximately 2 minutes, allowing the bottoms to brown slightly.

Add a small amount of warm water if needed to create moisture in the pan.

Cover, reduce the heat to low, and cook for approximately 40 minutes, or until the onions are very tender and the flavors have come together.

6. Garnish & Serve

Finish with the reserved fresh cilantro or parsley and an additional drizzle of silan, if desired.

Serve warm and enjoy.

Sally's Tips

• Add additional chopped fresh herbs to the tomato mixture for even more fresh flavor.
• Give the onions plenty of time to cook. The longer they gently simmer, the softer and more flavorful they become.
• Cauliflower rice can be substituted for the hearts of palm rice.
• If an onion layer tears while you're wrapping it, simply overlap the edges around the filling and place it seam-side down in the pan.

Cook It With Phantom

Slow-cooked comfort, made in one pan.

A Phantom fry pan or casserole pot gives you plenty of room to arrange the stuffed onions in a single layer while they slowly cook with tomatoes, spices, and silan.

SHOP PHANTOM COOKWARE

About the Recipe Creator

Recipe by Sally Schimko

Thank you to Sally Schimko of The Tahini Goddess for sharing this flavorful stuffed onion recipe with Phantom.

Follow @thetahinigoddess on Instagram for more recipes and cooking inspiration.