Yield: 6 servings
|½ cup||Kohlrabi; chopped|
|12 \N||Green olives; chopped|
|¾ cup||Sour pickles; chopped|
|1 cup||Onion; chopped|
|2 tablespoons||Lemon juice|
|½ teaspoon||Each salt and pepper|
|1 cup||Rice; cooked|
|1 teaspoon||Thyme (opt'l.)|
|⅓ cup||Parsley; chopped|
|6 slices||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 ½" 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