Vegetable onions with cereal filling
easy
105 mins
105 mins
Ingredients
- 100 g Rye and wheat grains
- 3/4 l Vegetable broth (instant)
- 250 g Carrots
- 1/2 bunch Spring onions
- 4 (250 g each) Vegetable Onions
- 7-10 Tbsp Salt
- 20 g Butter or margarine
- 1/2 package (150 g) frozen peas
- 1 1/2 (each 200 g) Cup of whipped cream
- 7-10 Tbsp Curry
- 7-10 Tbsp Pepper
Directions
- 1
Soak cereal grains in 1/2 litre of cold water overnight. Drain and boil in the vegetable stock. Leave to swell on low heat for 1 hour. Peel and slice carrots. Clean and wash spring onions and cut into rings. Peel the vegetable onions, cut off a lid.
- 2
Hollow out the vegetable onions. Cook in little salt water for about 10 minutes. Chop onion lid and hollowed onion flesh very finely. Heat the fat. Fry carrots, diced onions and spring onions. Add peas. Stir in cream. Season with 2 teaspoons of curry. Cook vegetables for about 5 minutes. Drain the seeds. Collect 1/8 litre of the broth. Mix the grains into the vegetables.
- 3
Season with 2 teaspoons of curry. Cook vegetables for about 5 minutes. Drain the seeds. Collect 1/8 litre of the broth. Mix the grains into the vegetables. Season to taste. Drain onions. Fill each with 3 tablespoons of the spicy grain mixture. Pour the rest of the mixture into an ovenproof dish. Stir in stock. Place vegetable onions on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes
- 4
Drain onions. Fill each with 3 tablespoons of the spicy grain mixture. Pour the rest of the mixture into an ovenproof dish. Stir in stock. Place vegetable onions on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes
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