Stuffed Beets - cooking recipe

Ingredients
    1/2 cup basmati rice
    2 shallots, diced
    2 tablespoons olive oil
    1 teaspoon ground cinnamon, more to taste
    1/4 teaspoon ground cardamom, more to taste
    kosher salt
    fresh ground black pepper
    3 large beets, halved
Preparation
    In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
    Use a knife to remove the core and create a hollow for the rice mixture (do not toss the core, it will be used to top the rice).
    Place a spoonful of the rice mixture into each beet and top with the cored portion (don't overstuff, the rice will grow as it cooks).
    Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
    Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
    Reduce heat to a simmer and cook 30 minutes.

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