Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.23 Kcal (1014 kJ) | ||
| Calories from fat | 87.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Sodium | 72.88mg | 3% | |
| Potassium | 530.84mg | 11% | |
| Total Carbs | 37.26g | 12% | |
| Sugars | 11.62g | 46% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 5.08g | 10% | |
| Vitamin C | 10mg | 17% | |
| Iron | 17.4mg | 97% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.09 Kcal (494 kJ) | ||
| Calories from fat | 42.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 15% | |
|---|---|---|---|
| Sodium | 35.53mg | 3% | |
| Potassium | 258.78mg | 11% | |
| Total Carbs | 18.16g | 12% | |
| Sugars | 5.67g | 46% | |
| Dietary Fiber | 2.71g | 22% | |
| Protein | 2.47g | 10% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 8.5mg | 97% | |
| Calcium | 24.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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