Carrot and Pinenut Stuffed Onions

Ingredients:
whole onions, cored
pine nuts, browned
carrot pulp, from juicer
diced pineapple with juice
brown rice, cooked
sea salt and ground pepper, to taste

Preparation:
1. Combine browned pine nuts, carrot pulp, pineapple with juice, and brown rice in mixing bowl. Add sea salt and pepper to taste.
2. Peel and core whole onions, leaving 2--3 layers.
3. Stuff onions with rice mixture, top with fresh ground pepper.
4. Wrap onions in aluminum foil, place in baking pan.
5. Bake at 375 degrees for 30 minutes.

Conclusion:
Initial tasting during prep was promising, sweet and salty with a firm, moist texture. The smell during baking was wonderful, very aromatic and sweet. The finished dish also looked appealing, but as far as taste, all palatability had been lost.
Baking had turned the already dry carrot pulp into a sawdust-like texture. The flavor was still there, but all moistness had been lost. If I were to try this dish again, I would avoid moisture loss by working with grated carrot and smaller onions to cut down baking time.

Score:
Husband-Approved: No
Kid-Approved: No
Pet-Approved: Yes
Me-Approved: No