| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Jewish, Rice, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Beets | |
| 1/4 | c | Oil |
| 1/2 | c | Kohlrabi, chopped |
| 12 | Green olives, chopped | |
| 3/4 | c | Sour pickles, chopped |
| 1 | c | Onion, chopped |
| 2 | T | Lemon juice |
| 1/2 | t | Salt and pepper |
| 1 | c | Rice, cooked |
| 1 | t | Thyme, opt'l. |
| 1/3 | c | Parsley, chopped |
| 6 | Lemon, peeled |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 116.1mg
Potassium: 119.9mg
Carbohydrates: 12g
Fiber: 1.1g
Sugar: 1.7g
Protein: 1.4g