Stuffed Onions with a Lean Stuffing

Peel the onions. Use a thin knife or spoon to carve out the inside of the onions. Blanch the onions by placing them in a pot of boiling water for about 5 minutes.

Using a slotted spoon, take them out.

Peel a carrot, grate it and fry it in hot oil, add the carved out part of the onions (finely chopped), rice, tomato puree and spices and fry them for another minute.

Then add 15 fl oz (450 ml) of water and cook until the rice swells and absorbs the water.

The carved onions are filled with the prepared mixture.

Arrange the stuffed onions in a baking pan, pour two fingers of water and bake the dish in a preheated oven at 390°F (200 degrees) for about 20 minutes.

The stuffed onions with lean stuffing are ready.