Roasted & Stuffed Onions with Barley, Black Rice, Brussels Sprouts, Hazelnuts & Feta

Roasted & Stuffed Onions

with Barley, Black Rice, Brussels Sprouts, Hazelnuts & Feta

2 Servings
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From the Test Kitchen

This recipe is just plain fun. In it, you’ll roast onions until they’re tender, then remove their inner layers and replace them with a hearty mixture of grains, hazelnuts and feta cheese. Next, you’ll bake the stuffed onions again, infusing the other ingredients with the onions’ savory, slightly sweet flavor. In addition to looking great on a plate, the finished meal is absolutely delicious—and a bit of culinary magic.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Roasted & Stuffed Onions with Barley, Black Rice, Brussels Sprouts, Hazelnuts & Feta
Title
  • ½ cup Black Rice
  • ½ cup Pearled Barley
  • 3 oz Brussels Sprouts
  • 2 Small Red Onions
  • 2 Small Yellow Onions
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 3 Tbsps Dried Currants
  • 1 Tbsp Sherry Vinegar
  • ⅓ cup Hazelnuts
  • ½ cup Crumbled Feta Cheese
time-saving
tips & techniques
Sherry Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Halve and thinly slice the Brussels sprouts. Peel and mince the garlic. Peel the onions; trim ½-inch off the tops, then lightly trim the bottoms so that they will sit flat in a baking dish. Pick the parsley and thyme leaves off the stems; discard the stems and roughly chop the leaves, keeping the herbs separate. Roughly chop the hazelnuts.

Roast the onions & prepare the shells:
2 Roast the onions & prepare the shells:

Drizzle the onions with olive oil and season with salt and pepper. Place in an oven-safe baking dish with ¼-inch of water; cover tightly with aluminum foil. Roast 20 to 22 minutes, or until the outsides of the onions are tender. Remove from the oven; reduce the temperature to 400°F. Once the onions are cool enough to handle, using a paring knife, cut vertically into the centers of the onions to loosen their inner layers. Carefully push out the centers of the onions; leave their outer shells intact. Roughly chop the onion centers and set aside.

Cook the black rice & barley:
3 Cook the black rice & barley:

While the onions roast, add the black rice to the first pot of boiling water. Cook 24 to 26 minutes, or until tender. Drain thoroughly and set aside. Add the barley to the second pot of boiling water. Cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

Toast the hazelnuts:
4 Toast the hazelnuts:

While the black rice and barley cook, place the chopped hazelnuts in a medium, dry pan. Heat on medium, stirring frequently, 1 to 2 minutes, or until fragrant. Set aside.

Make the stuffing:
5 Make the stuffing:

In a medium pan, heat 2 teaspoons of oil on high until hot. Add the chopped onion centers and garlic; cook 2 to 3 minutes, or until lightly browned. Add the Brussels sprouts, thyme and half the parsley; season with salt and pepper. Cook 1 to 2 minutes, or until the Brussels sprouts are slightly softened. Remove from heat. Off the heat, stir in the cooked black rice, cooked barley, toasted hazelnuts, currants, vinegar, all but a pinch of the feta cheese and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

In the same oven-safe baking dish used to roast the onions, carefully fill the onion shells with as much stuffing as possible (you will have extra stuffing). Place the remaining stuffing around the base of the stuffed onions to stabilize them. Roast 8 to 10 minutes, or until warmed through. Divide the stuffed onions and remaining stuffing between 2 plates. Garnish with the remaining parsley and feta cheese. Enjoy!

Tips from Home Chefs

Roasted & Stuffed Onions

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Halve and thinly slice the Brussels sprouts. Peel and mince the garlic. Peel the onions; trim ½-inch off the tops, then lightly trim the bottoms so that they will sit flat in a baking dish. Pick the parsley and thyme leaves off the stems; discard the stems and roughly chop the leaves, keeping the herbs separate. Roughly chop the hazelnuts.

2 Roast the onions & prepare the shells:

Drizzle the onions with olive oil and season with salt and pepper. Place in an oven-safe baking dish with ¼-inch of water; cover tightly with aluminum foil. Roast 20 to 22 minutes, or until the outsides of the onions are tender. Remove from the oven; reduce the temperature to 400°F. Once the onions are cool enough to handle, using a paring knife, cut vertically into the centers of the onions to loosen their inner layers. Carefully push out the centers of the onions; leave their outer shells intact. Roughly chop the onion centers and set aside.

Roast the onions & prepare the shells:
Cook the black rice & barley:
3 Cook the black rice & barley:

While the onions roast, add the black rice to the first pot of boiling water. Cook 24 to 26 minutes, or until tender. Drain thoroughly and set aside. Add the barley to the second pot of boiling water. Cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

4 Toast the hazelnuts:

While the black rice and barley cook, place the chopped hazelnuts in a medium, dry pan. Heat on medium, stirring frequently, 1 to 2 minutes, or until fragrant. Set aside.

Toast the hazelnuts:
Make the stuffing:
5 Make the stuffing:

In a medium pan, heat 2 teaspoons of oil on high until hot. Add the chopped onion centers and garlic; cook 2 to 3 minutes, or until lightly browned. Add the Brussels sprouts, thyme and half the parsley; season with salt and pepper. Cook 1 to 2 minutes, or until the Brussels sprouts are slightly softened. Remove from heat. Off the heat, stir in the cooked black rice, cooked barley, toasted hazelnuts, currants, vinegar, all but a pinch of the feta cheese and 1 tablespoon of olive oil. Season with salt and pepper to taste.

6 Finish & plate your dish:

In the same oven-safe baking dish used to roast the onions, carefully fill the onion shells with as much stuffing as possible (you will have extra stuffing). Place the remaining stuffing around the base of the stuffed onions to stabilize them. Roast 8 to 10 minutes, or until warmed through. Divide the stuffed onions and remaining stuffing between 2 plates. Garnish with the remaining parsley and feta cheese. Enjoy!

Finish & plate your dish:
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