Tuesday, 30 October 2012

Tasty Stuffed Beet Leaves

Ingredients :
Beet Leaves 12 - 15 nos, [Choose Tender Leaves]
Butter 1 tsp. 

For the Stuffing :
Vegetable Stock 2 ½ cups,
Rice ½ cup,
Fresh Chopped Coriander leaves ½ cup,
Fresh Garlic Chopped 2 tbsp,
Black Pepper Crushed ½ tsp.
Oregano 1 tsp, 
Red Chili Flakes 1 tsp,
Grated Processed Cheese 3 tbsp, 
Salt to taste.

For the Sauce :
Corn Flour 1 tbsp,
Processed Cheese 1 tbsp.
Cream 1 tbsp,
Green Chilies Finely Chopped 1 tsp,
Salt to Taste,
 ¾ cup Water. 

Blanch the Beet Leaves in Salted water. 
Cook the rice in Vegetable stock and salt until tender. Drain off the remaining water and cool it. Now Mix all the Ingredients with cooked rice. Fill the stuffing in Blanched Beet leaves and roll by sealing sides. Arrange in Baking Dish and Brush Butter on it. Bake it for 12-15 Min on 180’C in Oven.

For the Sauce: Dissolve Corn flour in water; add grated cheese, Green Chilies, Salt and Cream. Heat it simmering continuously. Top a spoon of sauce on Baked Beet rolls and Serve remainder separately.

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