Ingredients
-
4
-
1 1/2
-
1/2
-
3
-
2
-
1
-
1/2
-
1/4
-
1/4
-
-
1
-
1
-
1
-
-
Directions
Stuffed Onions – Moroccan Style, Another fantastic find from the Institute fo Cancer Research Allicin, found in onions, is apparently a good cancer-fighter Vegetarian and vegan; 3 WW points each , This was yummy! I halved the recipe and used leftover yellow rice I left out he chickpeas, and this was still full of flavor! Thanks Carianne for posting this!, Another fantastic find from the Institute fo Cancer Research Allicin, found in onions, is apparently a good cancer-fighter Vegetarian and vegan; 3 WW points each
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Peel Onions and Cut Tops (at Point Where Sides Curve In). |
|
3
Done
|
Cook in a Large Pot of Boiling Water For 2 Minutes. |
|
4
Done
|
Remove With Slotted Spoon. |
|
5
Done
|
When Cool, Scoop Flesh Out With a Melon Baller. |
|
6
Done
|
Shells Should Be About 2 Layers Thick. |
|
7
Done
|
in a Medium Bowl, Combine Rice, Chickpeas, Currants, Parsley, Lemon Juice, and Spices. |
|
8
Done
|
Pack Into the Onion Shells. |
|
9
Done
|
Place Stuffed Onions in a 8 Inch Square Baking Dish. |
|
10
Done
|
Pour in Veggie Broth and Drizzle Onions With Olive Oil. |
|
11
Done
|
Bake About 30 Minutes (onions Should Be Tender When Pierced With a Knife). |
|
12
Done
|
Place Onions on a Nice Serving Plate. |
|
13
Done
|
Pour Cooking Liquid Into a Small Pot. |
|
14
Done
|
Add Vinegar to Liquid and Boil Until Reduced to 1/4 Cup. |
|
15
Done
|
Pour 1 Tablespoon Over Each Onion and Serve. |
