4 lg. onions2 T extra virgin olive oil
1 1/2 c cooked brown rice
1/4 c crispy pine nuts (soaked and toasted as noted below**)
1 tsp. dried oregano
1/4 c parmesan cheese, grated
2 tsp. parsley, finely chopped
1 egg, lightly beaten
sea salt and freshly ground pepper
*soak pine nuts in filtered water with a little sea salt for 7 hours, drain in a colander and put on cookie sheet to bake in a warm oven-no hotter than 150 degrees for 24 hours or in a dehydrator till completely dry. Store the rest in an airtight container
Cut onions in half along the equator and remove all layers inside except the last 2. Brush the inside of each onion half with a butter and place them on a buttered glass casserole dish ready to fill. You can cut the very bottom of them to help them stand.
Chop the onion taken from the centers and saute in olive oil until tender. Add rice, pine nuts, oregano, cheese and parsley and mix well. Remove from heat, stir in the egg and season to taste. Fill the onion shells with the stuffing. Add a little water to the baking pan and bake at 300 degrees for 1 hour.
This dish (taken from the book, Nourishing Traditions), goes very well with fish and some green sauteed vegetables!