How to make
Peel 6 large onions from their scales, wash them well and boil them for about 25 minutes in salted water in a medium-sized pot, with the water level almost covering them.
After they soften, take them out, cut off their tops and with the help of a fork remove the inner layers from the onion, while making sure to leave 2-3 layers.
Separately, peel, wash and cut the carrot into small cubes and break up the cauliflower into small chunks - a total of about half a cup. Also cut the carved out onion layers into small pieces.
In a pot pour 1-2 tbsp. of sunflower oil - to heat up and pour the chopped carrots and onions. Stir and place the lid on. After a while pour the rice, season it with Himalayan salt, paprika, black pepper, dried and crushed mint and ground cumin.
Stir and pour 1 cup of the water, in which the onions are being boiled. Continue to stir until it absorbs the water. Then add the peas, corn and chopped parsley and pour about 2/3 cup of onion water. Boil until it's semi-cooked, as for sarma.
Fill the onion spheres and arrange them in a baking pan. Drizzle a few drops of sunflower oil on the rice, on top of each stuffed onion and pour the remaining onion broth on the bottom of the baking pan.
Bake them at 390°F (200°C) (top and bottom) for about 50 minutes - until they aquire a golden brown color. If desired, put their tops back on.
Serve the amazing lean stuffed onions with vegetable rice, warm and fragrant for a fabulous lunch.
Wonderfully Tasty!
