Stuffed Onions with Red Rice

Cook Time 1 hour

Servings 4


1 cup cooked red rice

1 tbsp red wine vinegar

2 tbsp soy sauce

4 large Spanish onions

2 tbsp vegetable oil

150g mushrooms, finely chopped

½ a bunch of chopped coriander stems (save leaves for garnish)

20g cashew nuts, chopped

3 tbsp of red Thai curry paste

4 tbsp coconut cream

½ a lime

Justine takes us through her recipe for Stuffed Onions with Red Rice.


Preheat oven to 160°C.

Trim onions ends and peel. Use a Parisienne scoop or small spoon to scoop out the inside of the onion, creating a cavity. (Be careful not to dig all the way through to the bottom). Arrange on four separate pieces of foil. Mix the soy sauce and the red wine vinegar, and drizzle over the onions. Wrap each onion, place on a baking tray, and bake for 40 minutes.

Sauté mushrooms in a pan with the oil then add cashew nuts and finely chopped coriander stems. Once the mushrooms have softened, add the red curry paste. Cook for 40 seconds then add coconut cream. Once the mixture has reduced, mix in the cooked red rice. Season with salt and drizzle with lime juice.

Remove the onions from the oven and turn the heat up to 200°C. Stuff the onions with the rice mix, place back in the oven for 5-10 minutes then garnish with fresh coriander leaves and a squeeze of lime.


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