Beets stuffed with vegetables and rice (sephardic/yemenit

Yield: 6 servings

Measure Ingredient
6 larges Beets
¼ cup Oil
½ cup Kohlrabi; chopped
12 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

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