Sunwhite

Stuffed Onion

Prep time

15min

Cook time

60min

Looking for a new way to enjoy onions? Try our stuffed onion recipe for a flavourful and unique twist!

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 4½ Medium Onions, White Or Yellow

  • ¼ cup White Vinegar

  • 450 g Ground Beef

  • ⅓ cup Sunwhite Medium Grain Rice

  • 1 Egg

  • 2 clove Garlic (minced)

  • 1 tbsp Tomato Paste

  • 1 tsp Ground Sweet Paprika

  • 1 tbsp Fresh Parsley (chopped)

  • 1 tbsp Salt

  • ½ tbsp Black Pepper

  • 2 tbsp Vegetable Oil

  • Sour Cream (Optional)

  • Lemon Wedges (Optional)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Stuffed Onion

Method

  • Cut off the ends of onions and peel off the papery layers.

  • Place the onions into a large pot, cover with water, and add ¼ cup vinegar.

  • Bring to a boil and cook until soft but not falling apart, about 15 minutes.

  • Remove the onions from the water and let them cool enough for handling.

  • Separate onion layers without tearing by gently squeezing out ring after ring.

  • Set aside the larger rings and chop the smaller, inside rings.

  • In a medium bowl, combine 1 pound ground beef, ⅓ cup rice, one egg, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 tablespoon salt, and ½ tablespoon black pepper.

  • Mix gently with clean hands.

  • Fill onion rings with meat mixture until all stuffing is used.

  • Preheat oven to 190°C

  • Grease a pan with two tablespoons of vegetable oil.

  • Place some of the chopped onions on the bottom of the pan and layer with stuffed onions.

  • Add enough water to come up about 2.5cms from the top.

  • Bake for about 40 minutes.

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