Rice-stuffed onions with feta and dill

Name: Rice-stuffed onions with feta and dill
Prep time: 45 min
Total time: 2 h
Yield: 4
Ingredients: 12 small-medium onions (1kg bags have good-size onions); 2 tbsp olive oil, plus optional extra to serve; 3 garlic cloves, sliced or crushed; 50g raisins or sultanas; 150g leftover cooked rice (any kind); 1 tbsp chopped dill, plus extra to serve (or 1 tsp dried dill); 1 x 400g tin chopped tomatoes; 1 vegetable stock cube, crumbled; 1½ tsp sugar (any type); 140g feta or Greek salad cheese; salad leaves, steamed leafy greens or crusty bread, to serve

Serves: 4

Prep time: 45 mins

Total time: 2 hrs, plus cooling

Recipe photograph by Toby Scott

Rice-stuffed onions with feta and dill

Recipe by Sarah Cook

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Use up leftover rice for these tasty stuffed onions. They're a little fiddly to stuff but worth every minute. Serve with some steamed greens or a salad and hunks of sourdough bread

Serves: 4

Prep time: 45 mins

Total time: 2 hrs, plus cooling

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Nutritional information (per serving)

Calories

372Kcal

Fat

14gr

Saturates

6gr

Carbs

46gr

Sugars

29gr

Fibre

7gr

Protein

12gr

Salt

2.1gr

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Sarah Cook

See more of Sarah Cook’s recipes

Subscribe to Sainsbury’s magazine

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Ingredients

12 small-medium onions (1kg bags have good-size onions)
2 tbsp olive oil, plus optional extra to serve
3 garlic cloves, sliced or crushed
50g raisins or sultanas
150g leftover cooked rice (any kind)
1 tbsp chopped dill, plus extra to serve (or 1 tsp dried dill)
1 x 400g tin chopped tomatoes
1 vegetable stock cube, crumbled
1½ tsp sugar (any type)
140g feta or Greek salad cheese
salad leaves, steamed leafy greens or crusty bread, to serve

Step by step

Kitchen tip

Start a ‘rice bank’ in your freezer – every time you have leftover rice, no matter the colour or grain, add it to a 600ml container in the freezer. When it’s full, you’ll have enough to serve 2. That makes even a single spoonful of leftover rice worth saving.

Peel the onions (but leave tops and roots intact) and cut into each onion from the top halfway to the root, to help them cook more evenly. Add to a large pan of water, cover and bring to the boil. Once boiling, set your timer for 15 minutes.
Take the pan off the heat; leave the onions in the water for 30 minutes then lift out to a plate to cool.
When ready to assemble, trim any tops and bottoms off the onions that you wouldn’t want to eat. Leaving 3-4 layers for a shell to stuff, carefully pull out the centres and chop finely. Fry these in the olive oil with the garlic, raisins and seasoning over a high heat for 8 minutes or until slightly drier. Take off the heat and stir in the rice and dill.
Preheat the oven to 200°C, fan 180°C, gas 6. Spoon the filling into the onion shells, pushing the onions closed (ish) again. Sit them in a baking dish, stuffed- side down. In a heatproof jug, combine the tomatoes with the stock cube, 400ml boiling water, sugar and seasoning. Pour over and around the onions.
Bake for 45 minutes then crumble the feta over and cook for 15 minutes more. Drizzle with a little extra olive oil and scatter with more fresh dill, if using.

Serve with