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Fresh Living Network
Barley-stuffed roasted onions with sultanas and raisins

Barley-stuffed roasted onions with sultanas and raisins

This unusual dish is a great way to cook onions and include fibre in your diet. Use vegetable stock for a vegetarian dish.
4
RECIPE TYPE:Side dishes
 
ENERGY 1833KJ
CARB 94g
PROTEIN 11g
FAT 5g
Method
  • Preheat oven to 180°C.
  • Bring a pot of water to the boil and blanch onions in skins for 10 minutes.
  • Remove from water, remove tops and peel away outer skin. Don’t cut off root end.
  • Scoop out centre to create a cavity, leaving layers of onion as the ‘walls’. Or, chop it up and scoop it out. Reserve removed onion.
  • Boil barley with reserved onion in 2.5 cups (375ml) water for 15 minutes.
  • Reduce heat and simmer until tender. Drain and cool.
  • Mix barley, dried fruit, herbs, garlic & ginger paste and olive oil together. Season.
  • Pack onions snugly into a roasting pan. Spoon filling into cavities.
  • Pour over orange juice and stock. 
  • Bake for 35-40 minutes, or until soft.
  • Serve with remaining barley and a green salad.


Great idea

  • Spice filling up with 1 tsp (5ml) each of ground coriander and cumin.
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