Beet Leaf Roll-ups
photo by perditaruf
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 casserole (2 quart )
ingredients
- young beet leaf, washed,patted dry
-
Filling
- 473.18 ml cold water
- 4.92 ml salt
- 236.59 ml rice
- 1 onion, diced
- 118.29 ml butter
- 29.57 ml chopped dill (fresh is best, but dry dill-weed will work ok too, just use less as it's more potent)
- salt and pepper
-
sauce
- 236.59 ml whipping cream or 236.59 ml sour cream
- 59.14 ml fresh dill or 9.85 ml dill weed
- 14.79 ml onion, finely chopped
- salt and pepper, to taste
directions
- Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
- (if usiong the oven, don't forget them in there).
- Cook your rice in the 2 cups of water with the 1tsp salt.
- Fry the diced onion in the butter until soft, then add the dill.
- Add the onion/butter/dill mixture to the cooked rice.
- Add salt and pepper to taste, and mix well.
- Place 1 tablespoon of the filling onto a beet leaf, and roll up.
- Making sure your filling won't fall out.
- Place in layers into a casserole dish.
- Mix together the sauce ingredients until well blended.
- And pour over the beet leaf roll-ups.
- Bake at 300 for 1/2 to 3/4 hour.
- until the sauce is just bubbling at the edges.
- Enjoy!
Reviews
-
Glad I found this recipe again. Sometimes the wrapping gets hard to do, so I started making them the lazy way. Chopped the leaves into big pieces, steamed them for a few minutes, then added them to the rice mixture. I placed whole beet leaves in top of the rice, pour chicken stock (the powder mixed with water) over (not quite covering rice) and bake until absorbed. 350°. Then I pour whipping cream mixed with dill over and bake again until absorbed. Rich, elegant and truly sinful. Looks a bit like a risotto mixture.
-
These were yummy. I harvested the beets minutes before filling the leaves. I didn't use all the rice. And the cream part wasn't enough to cover the rolls, after I pulled them out of the oven, I turned them over so the tops could get cream on them. Then I poured another half cup of cream over the rolls and waited for them to cool before serving. Next time we will omit the dill and add garlic and Parmesan cheese. Thank you, great use of beet greens.
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RECIPE SUBMITTED BY
MapleLeafLili Hill
Athens, Georgia
As a recent Immigrant to the U.S. of A., I'm passing my time baking and doing crafts,
I came here from Alberta, Canada in August of 2002. When I lived in Alberta, I spent my afternoons/evenings working the later shift in an Oat and Barley Flour mill owned and operated by ConAgra Foods. My interest in baking peaked while I worked at this mill. Many oatmeal and/or barley inclusive recipes have worked their way into my collection over time. And Quaker oats, are NOTHING compared to ConAgra Oats. Keep an eye out for my baked good recipes, coming soon, and as often as I make them. I come from a german-canadian background, with a little polish, irish, ukranian thrown in... I also took an interest in trying ethnic dishes, so a few of those recipes are lying around too.
In my spare time I do crafts as well, basically including balloon-twisting, face-painting, tatted lace making, parchment card making, sewing, and scrapbooking.
My hubby builds computers, so due to our abundance of the machines, I also spend time surfing the net, and playing computer games.
Anything else you want to know? Ask :)