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Stuffed Beets w/Vegetables and Rice - pareve

Posted by : Lita Lotzkar

Categories: Side dish, Jewish, Rice, Vegetables

Yield: 6 servings
 
      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, 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.
  
  My Notes:  As beets have a tendency to "bleed " when cooked, 
  leave 1 1/2 - 2" stem and remove when peeling.
  Lita
  
  Paul Prudhomme-

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