6 large beets
1/4 cup oil
1/2 cup kohlrabi, chopped
12 each green olives, chopped
3/4 cup sour pickles, chopped
1 cup onion, chopped
2 tbsp lemon juice
1/2 tsp salt and pepper
1 cup rice, cooked
1 tsp thyme (opt'l.)
1/3 cup parsley, chopped
6 slice 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 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.
Servings: 6 servings
Beets Stuffed With Vegetables & Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed back into ancient history, in truth as far back as pharonic Egypt, and maybe further still. Interesting though that is, sadly, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times used many herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including basil and rosemary. These new foods and tastes created a torrent in cookery books, many of which are kept safe in academic collections. Over the next few hundred years, the rich families of the West tried to offer the most extravagent meals, and because of this the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 1900s, cooking publications were starting to become popular as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Beets Stuffed With Vegetables & Rice recipe.
