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Recipe Name: Beets Stuffed With Vegetables And Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

6 Beets
1/4 Cup(s) Oil
1/2 Cup(s) Kohlrabi, chopped
12 Green olives, chopped
3/4 Cup(s) Sour pickles, chopped
1 Cup(s) Onion, chopped
2 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Salt and pepper
1 Cup(s) Rice, cooked
1 Teaspoon(s) Thyme, opt'l.
1/3 Cup(s) Parsley, chopped
6 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.

Nutrition (calculated from recipe ingredients)
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

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