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Article: Mediterranean Stuffed onions

Mediterranean Stuffed onions
hearts of palm

Mediterranean Stuffed onions

Low carb stuffed onion :
Stuffed onion:
4-5 extra-large onions
2 chopped tomatoes
2 can palmini rice ( hearts of palm rice or you could use cauliflower rice )
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ras el hanut
kosher or sea salt& black pepper ( sprinkle)
1 bunch cilantro or parsley (reserve some for garnish)
2-3 tbs of silan ( or honey or your  favorite)
2 tablespoons olive oil
🔸 follow palmini rice instructions to prep and start by sauté onion on medium high heat, when onion are golden add palmini rice and sprinkle spices ( all spices, cumin salt and pepper) 5 minutes later add green herbs and mix it well, taste and adjust if needed, that’s put delicious stuffing
🔸peel the onion skin & Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 15-20 minutes
🔸When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, looks like wrap onion :)
🔸In a large skillet /pan saute onion and chopped tomatoes with 2 Tbs of silan  over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add warm water if needed, Cover the pan and turn the heat to low. Cook for 40 minuets and enjoy 😊
you can had chopped fresh green herbs into the sauce
The longer you cook the better it taste

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