Recipe by Chef Shaul Ben Aderet: Onions stuffed with rice and herbs

April 3, 2020   

Ingredients:

• 3 large white onions • 3 large purple onions For the filling: • 2 cups cooked rice • 3 tablespoons chopped cilantro • 2 tablespoons chopped mint • 3 tablespoons dried cranberries • 3 tablespoons toasted pine nuts • 3 tablespoons olive oil • Salt and ground black pepper For the sauce: • 2 tablespoons pomegranate concentrate • 2 tablespoons cilantro • 1 cup apple juice • 2 tablespoons tomato paste • Salt and ground black pepper

How to prepare:

Prepare the onions for the filling: • Make a longitudinal cut in each onion and deepen it to the center of the onion. Boil a pot of water and cook the onions for 10 minutes to partially soften. Cool slightly and separate into skins. Discard the small skins. Fill, arrange in a pot and cook: • Mix the filling ingredients in a large bowl and season with salt and pepper. Fill the onion skins with the filling and arrange densely in a wide pot. • Mix all the sauce ingredients in a bowl, pour over the fillings and bring to a boil. Cover and cook for 10 minutes over medium heat until half of the liquid is absorbed by the onions. Serve hot. • Can be stored in the refrigerator for up to 4 days and heated before serving.

• 'Leket Israel' is an organization that deals with rescuing healthy and nutritious food, which it distributes through hundreds of associations to approximately 175,000 beneficiaries across the country. On regular days, the organization deals with rescuing fresh agricultural produce and also surplus cooked food from institutional kitchens, IDF bases, hotels, and more..

 Today, with a 98% decrease in cooked food donations in light of the Corona crisis, the organization has launched an operation to purchase and distribute cooked food to the elderly and needy across the country..