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Lunch recipe · from the recipe book

Cumin-Coriander Pork-Stuffed Roasted Onions

Sweet, tender whole onions packed with juicy spiced pork and rice, roasted beside cumin-crusted zucchini and finished with a cool lemon-parsley yogurt.

Cumin-Coriander Pork-Stuffed Roasted Onions

Ingredients

  • 8 medium880 gYellow onion4 large, peeled
  • 1 lb450 gGround pork, 84% lean
  • ½ cup90 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 3 medium600 gZucchinicut into 1/2-inch half-moons
  • ⅔ cup160 gLow-sodium chicken broth
  • 2 tbsp30 gTomato paste
  • 3 cloves9 gGarlicminced
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp25 gOlive oil
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ lemon, juiced24 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Bring the water to a boil in a small pot, add the rice, cover and simmer on low for 12 minutes; it will finish cooking in the oven. Spread on a plate to cool slightly.
  2. Preheat the oven to 400°F (200°C) and lightly brush a rimmed sheet pan with a little of the olive oil.
  3. Slice the top and a thin sliver of the root end off each onion so it stands flat. Set the onions in a microwave-safe dish with half of the chicken broth, cover and microwave 6 to 8 minutes until the layers soften.
  4. When cool enough to handle, scoop out the onion centers, leaving shells 2 to 3 layers thick. Finely chop the scooped-out centers.
  5. Make the filling: in a bowl, mix the pork, rice, garlic, tomato paste, paprika, half of the cumin, half of the coriander, two-thirds of the salt, half of the black pepper and half of the chopped onion centers.
  6. Pack the filling into the onion shells, mounding it on top, and stand them in the middle of the sheet pan. Pour the remaining half of the chicken broth around them.
  7. In the same bowl, toss the zucchini and the remaining chopped onion centers with the rest of the olive oil, the remaining cumin, coriander, salt and black pepper. Spread them around the stuffed onions.
  8. Roast 40 to 45 minutes, until the onions are tender, the zucchini is browned at the edges and the pork filling reaches 160°F (71°C) in the center.
  9. While it roasts, stir the Greek yogurt with the lemon juice and half of the parsley.
  10. Serve each stuffed onion with the roasted zucchini, a spoonful of the lemon-parsley yogurt and the remaining half of the parsley scattered over.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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