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Title: Beets Stuffed with Vegetables and Rice
Categories: Pasta Sephardic Vegetable Jewish
Yield: 6 Servings

6lgBeets
1/4cOil
1/2cKohlrabi; chopped
12 Green olives; chopped
3/4cSour pickles; chopped
1cOnion; chopped
2tbLemon juice
1/2tsEach salt and pepper
1cRice; cooked
1tsThyme (opt'l.)
1/3cParsley; chopped
6slLemon; peeled

Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff beets with this mixture and cover each with a slice of lemon. Bake in a preheated 325 F oven for 35 minutes.

From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: By fatfree-request@fatfree.com on Jun 16, 1997

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