Beets stuffed with vegetables & rice
Yield: 6 Servings
Ingredients:
- 6 lg Beets
- 1/4 c Oil
- 1/2 c Kohlrabi chopped
- 12 ea Green olives chopped
- 3/4 c Sour pickles chopped
- 1 c Onion chopped
- 2 tb Lemon juice
- 1/2 ts Salt and pepper
- 1 c Rice cooked
- 1 ts Thyme (opt'l.)
- 1/3 c Parsley chopped
- 6 sl Lemon
Instructions:
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.
