Beets stuffed with vegetables and rice

 
                   BEETS STUFFED WITH VEGETABLES AND RICE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dish                        Jewish
                 Rice                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
  
 
 
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