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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1/2	cup		-	-	-	-
shallot	2		diced	230.4	53.76	8.0	0.32
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cinnamon	1	teaspoon	ground	-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
beet	3	halved		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.