How to make
White five onions are peeled and boiled in slightly salted water for about 15 minutes. Take out the onions to cool down and save the broth for the filling.
Finely chop 1 onion, carrot and mushrooms and fry over medium heat with fat.
Rinse the rice with warm water several times, until the water is clear. Strain it well.
Add the washed and strained rice to the vegetables and add 1 cup of the onion water.
Season with salt, black pepper and savory herb and stir. Add another cup and a half of the onion broth and continue cooking.
When the rice absorbs the water, pull the pan aside. Remove the first layer of the onions.
Fill the onions one by one with the rice stuffing. Place them in the baking pan, that is greased with fat. Bake the stuffed onions at about 360°F (180 degrees) for 15 minutes.
You can sprinkle the onions with yellow cheese while baking them or serve them with yogurt.
Enjoy these stuffed onions with rice and vegetables!
