Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Onions - 4 large each weighing 225-275 g (8-10 oz),
- Long grain rice - 150 g (5 oz),
- Hazelnuts - 50 g (2 oz),
- Salted peanuts - 50 g (2 oz),
- Tomatoes - 225 g (8 oz) roughly chopped,
- Cheddar cheese - 110 g (4 oz) grated,
- Dried basil - tsp,
- Dried oregano - tsp,
- Turmeric - 1 tsp.
- =
Directions
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.