Title: Beets Stuffed with Vegetables & Rice
Categories: Grain Jewish Vegetable Yemeni
Yield: 6 Servings

6	lg	Beets
1/4	c	Oil
1/2	c	Kohlrabi; chopped
12		Green olives; chopped
3/4	c	Sour pickles; chopped
1	c	Onion; chopped
2	tb	Lemon juice
1/2	ts	Each salt and pepper
1	c	Rice; cooked
1	ts	Thyme (opt'l.)
1/3	c	Parsley; chopped
6	sl	Lemon; 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: Seaver Books, 1988. Pg. 78. ISBN 0-8050-0394-0. Posted by Cathy Harned.

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