Beets Stuffed With Vegetables And Rice (sephardic/yemenit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 large: Beets,
2 tbsp: Lemon juice,
1/4 cup: Oil,
1/2 tsp: Each salt and pepper,
1/2 cup: Kohlrabi, chopped
1 cup: Rice, cooked
12: Green olives, chopped
1 tsp: Thyme, optl.
3/4 cup: Sour pickles, chopped
1/3 cup: Parsley, chopped
1 cup: Onion, chopped
6 slice: Lemon, peeled
Directions:
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. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
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. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp