Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Beets |
| ¼ cup | Oil |
| 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