Reprinted from Blue Apron
You can stuff just about any vegetable. But stuffing it with whole grains, nuts and cheese is what makes it so delicious. In this recipe, we used a combination of barley and black, or forbidden, rice. In ancient China, only the emperor could eat black rice, since it was the finest grain available. For that reason, it’s also known as forbidden.
Makes 2 servings; about 615 calories per serving
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling. Wash and dry the fresh produce. Peel the outer layer of the onions and slice a half inch off the top and discard. Then trim just the bottoms of the onions so they sit flat. Peel and mince the garlic. Thinly slice the Brussels sprouts. Pick the parsley and thyme leaves off the stems and roughly chop the leaves. Roughly chop the hazelnuts.
Drizzle the onions with olive oil, and season with salt and pepper. Place in an oven-safe baking dish with ¼-inch of of water. Cover tightly with aluminum foil and roast for 20 to 22 minutes, or until the onions are tender on the outer shells. Remove from the oven and reduce the oven temperature to 400°F. Once the onions are cool enough to handle, using a pairing knife, carefully cut through the center of the onion to loosen the inner layers; then carefully push out the center of the onion, making sure to leave the outer shell of the onion intact. Roughly chop the inner layers of the onion.
While the onions roast, make the black rice and barley. Once the water in one pot is boiling, add the black rice and cook 25 to 30 minutes, or until tender. Drain thoroughly and set aside. Once the water in the second pot is boiling, add the barley and cook for 18 to 20 minutes, or until tender. Drain thoroughly and set aside.
Place the chopped hazelnuts in a dry pan, and toast on medium heat for 1 to 2 minutes, or until fragrant, stirring frequently. (Keep an eye on these as they burn easily.)
In a medium pan, heat a couple teaspoons of olive oil on high until hot. Add the roughly chopped onion and garlic; cook for 2 to 3 minutes, or until lightly browned. Add the Brussels sprouts, thyme and half of the parsley and season with salt and pepper. Cook 1 to 2 minutes, or until the Brussels sprouts are slightly tender. Remove from heat and stir in the cooked black rice, barley, toasted hazelnuts, currants, all but a pinch of the feta (reserve the rest for garnish), sherry vinegar and 1 tablespoon of olive oil; season with salt and pepper to taste.
Carefully fill the onion shells with as much stuffing as possible. Place any leftover stuffing around the base of the onions. Roast for 8 to 10 minutes, or until warmed through. To plate your dish, place two stuffed onions on each plate and divide any remaining stuffing. Garnish with the remaining feta and parsley.