Stuffed Beets

Very tasty and pretty. The rice turns a pretty red, like the beets.

• Ready In: 50 mins
• Serves: 2-3

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

Directions

1. In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
2. 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).
3. 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).
4. Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
5. Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
6. Reduce heat to a simmer and cook 30 minutes.