Beets Stuffed with Vegetables & Rice
Yield
6 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
beets
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
kohlrabi
chopped |
*
|
| 12 | each |
green olives
|
*
|
| ¾ | cup |
pickles, sour
chopped |
* |
| 1 | cup |
onions
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
rice, cooked
|
|
| 1 | teaspoon |
thyme
optional |
*
|
| ⅓ | cup |
parsley leaves
chopped |
|
| 6 | slices |
lemon
peeled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
beets
|
*
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
kohlrabi
chopped |
*
|
| 12 | each |
green olives
|
*
|
| 177 | ml |
pickles, sour
chopped |
* |
| 237 | ml |
onions
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
rice, cooked
|
|
| 5 | ml |
thyme
optional |
*
|
| 79 | ml |
parsley leaves
chopped |
|
| 6 | slices |
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 ½ inch shell.
Heat oil in a large skillet.
Sauté 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℉ (160℃) oven for 35 minutes.
