About: Baked Onions with Nut Stuffing

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

1. Pre-heat oven to 200C / 400F / Gas 6. 2. Boil the onions in their skins for 45-50 minutes until very tender. Drain and leave to cool. 3. Cook the rice in plenty of boiling water, until tender. Drain well. 4. Put the hazelnuts and peanuts on a sheet of foil and cook under the grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts. 5. Mix the tomatoes with the rice, Cheese, nuts, herbs and turmeric. 7. Divide the stuffing between each Onion, pressing it well into the centre. Place in a roasting tin, cover and bake for about 40 minutes. Serve hot.

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rdfs:label	Baked Onions with Nut Stuffing
rdfs:comment	1. Pre-heat oven to 200C / 400F / Gas 6. 2. Boil the onions in their skins for 45-50 minutes until very tender. Drain and leave to cool. 3. Cook the rice in plenty of boiling water, until tender. Drain well. 4. Put the hazelnuts and peanuts on a sheet of foil and cook under the grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts. 5. Mix the tomatoes with the rice, Cheese, nuts, herbs and turmeric. 7. Divide the stuffing between each Onion, pressing it well into the centre. Place in a roasting tin, cover and bake for about 40 minutes. Serve hot.
dcterms:subject	Cheddar Recipes Basil Recipes Oregano Recipes Hazelnut Recipes Cheese Recipes Rice Recipes Cereals Recipes British Vegetarian British Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	1. Pre-heat oven to 200C / 400F / Gas 6. 2. Boil the onions in their skins for 45-50 minutes until very tender. Drain and leave to cool. 3. Cook the rice in plenty of boiling water, until tender. Drain well. 4. Put the hazelnuts and peanuts on a sheet of foil and cook under the grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts. 5. Mix the tomatoes with the rice, Cheese, nuts, herbs and turmeric. 6. Slice off the tip and root of each Onion, but leave on the coloured outer skin. Down one side of each Onion cut through to the centre from tip to root. Ease the onions open. 7. Divide the stuffing between each Onion, pressing it well into the centre. Place in a roasting tin, cover and bake for about 40 minutes. Serve hot.

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