Rice stuffed beets

Ingredients

• 4 pcs Beetroot
• 3 tbsp Olive oil
• 380 ml Home made vegetable stock
• 300 g Button mushroom, sliced
• 1/2 tsp Pepper, black ground
• 190 g Jasmin rice

Method

1. Cut the bottoms of the beets.
2. Scrub gently and place in a roasting pan.
3. Drizzle the beets with 1 tablespoon olive oil.
4. Place the beets cut side down, and roast for 30 minutes at 180C.
5. In a meantime, prepare the filling.
6. Combine rice, water, and 1 tablespoon olive oil in a saucepan.
7. Bring to a boil.
8. Cover with lid and reduce heat to low simmer.
9. Cook for 15 minutes.
10. Remove from heat and place aside for 10 minutes, with a lid on.
11. Fluff the rice with a fork.
12. Heat the remaining oil.
13. Add the mushrooms and black pepper and cook the mushrooms until browned.
14. Remove from a heat.
15. Peel and hollow the cooked beets.
16. Chop the removed beet flesh and combine with mushrooms.
17. Fill the beets with mushrooms and top with rice.
18. Return to oven and bake for 20 minutes additional.
19. Serve warm.
20. Cook