Stuffed beet leaves
1 bunch of beet greens
½ cup short grain rice
1 ½ cups of water
1 stalk spring onion
2 tablespoons chopped fresh parsley
½ teaspoon dried basil, savory and thyme
Salt and pepper
Grapeseed oil (or other)
Finely chop the onion and grate the carrot. Sauté in a little oil, preferably covered. Then add the rice. Cook until transparent and pour hot water in the pan. Season with all dry and fresh spices. Replace the lid and simmer over low heat until rice is cooked.
Wash the beet greens, remove stems and blanch for 1 minute in salted water. Place on each leaf 1 tablespoon of the stuffing and roll it to form a package. Arrange all stuffed beet leaves tight in a baking dish. Pour a little oil and water (max. 1 cm at the bottom of the dish). Salt and flavor the broth with some more of the spices.
Bake the stuffed beet leaves stuffed at 200°C for 10-15 minutes. They are as delicious warm as lukewarm.