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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Beet Leaves never tasted soooooo goooood! My mom used to fix this recipe often, with the abundance of beet leaves she had on hand when she operated a market garden in Alberta Beach, Alberta, Canada. I find myself searching market gardens for beet-leaves now that I've left home... And once you try this recipe, you'll keep looking for beet leaves again too! Ingredients:
young beet leaf, washed,patted dry |
2 cups cold water |
1 teaspoon salt |
1 cup rice |
1 onion, diced |
1/2 cup butter |
1/8 cup chopped dill (fresh is best, but dry dill-weed will work ok too, just use less as it's more potent) |
salt and pepper |
1 cup whipping cream or 1 cup sour cream |
1/4 cup fresh dill or 2 teaspoons dill weed |
1 tablespoon onion, finely chopped |
salt and pepper, to taste |
Directions:
1. Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
2. (if usiong the oven, don't forget them in there).
3. Cook your rice in the 2 cups of water with the 1tsp salt.
4. Fry the diced onion in the butter until soft, then add the dill.
5. Add the onion/butter/dill mixture to the cooked rice.
6. Add salt and pepper to taste, and mix well.
7. Place 1 tablespoon of the filling onto a beet leaf, and roll up.
8. Making sure your filling won't fall out.
9. Place in layers into a casserole dish.
10. Mix together the sauce ingredients until well blended.
11. And pour over the beet leaf roll-ups.
12. Bake at 300 for 1/2 to 3/4 hour.
13. until the sauce is just bubbling at the edges.
14. Enjoy!
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