- young beet leaves
- 2 cups rice cooked
- 1 small onion finely diced
- ½ cup butter
- 2 teaspoons dill weed or 2 Tablespoons fresh dill
- salt and pepper to taste
- 1 cup heavy cream
Wash and trim the stems of each beet leaf.
Bring a pot of water to a boil and blanch* leaves for 1 minute. Set aside.
Saute onion in butter until opaque. Add dill and cooked rice, then season with salt and pepper to taste.
Place about 1 Tablespoon rice mixture on each beet leaf. Roll up, tucking in the ends and place in a casserole dish. Continue to roll until all the rice is finished, or there are no more beet leaves.
Pour the cream over rolls and bake at 300˚F for 30 minutes.
- Nutrition is based on a serving of 4 small rolls.
- *To blanch - place leaves in boiling water for only 1 minute and then remove to ice cold water to stop the cooking process. When ready to roll, drain well, and pat each leaf dry with a paper towel.
- If using a large baking dish with only a single layer of rolls, bake for 30 minutes.
- If using a smaller dish that has 2 layers of rolls, bake for 45 minutes.
Calories: 375kcal | Carbohydrates: 39g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 102mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg