Ingredients

Adjust Servings:

	2/3 cup basmati rice
	4 oz beet- peeled and shredded
	5 cloves garlic- diced
	4 tsp white sugar- divided
	1 lemon- juiced
	1 tsp dill- dried
	1 tsp tarragon- dried
	1 tsp kosher salt- divided
	1 tbsp vegetable oil
	1 lb beef- grinded
	1 onion- diced
	1 cup water
	2 chard leaf- stem removed

Nutritional information

311

calories

33.6 g

carbohydrates

19.2 g

protein

12.1 g

fat

754 mg

sodium

50 mg

cholesterol

Rosh Hashanah Pilaf

Name: Rosh Hashanah Pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2/3 cup basmati rice; 4 oz beet- peeled and shredded; 5 cloves garlic- diced; 4 tsp white sugar- divided; 1 lemon- juiced; 1 tsp dill- dried; 1 tsp tarragon- dried; 1 tsp kosher salt- divided; 1 tbsp vegetable oil; 1 lb beef- grinded; 1 onion- diced; 1 cup water; 2 chard leaf- stem removed

Features:

Cuisine:

30 mins
Serves 4
Easy

Ingredients

2/3 cup basmati rice
4 oz beet- peeled and shredded
5 cloves garlic- diced
4 tsp white sugar- divided
1 lemon- juiced
1 tsp dill- dried
1 tsp tarragon- dried
1 tsp kosher salt- divided
1 tbsp vegetable oil
1 lb beef- grinded
1 onion- diced
1 cup water
2 chard leaf- stem removed

How to make Rosh Hashanah Pilaf

Wash, cover and soak rice in a bowl for 1 hour. Drain, add beet, garlic, 1/2 lemon juice, tarragon, dill, kosher salt and mix well.
Heat oil in a large saucepan, add beef, salt to taste, stir as you cook until beef is tender. Spoon out beef and stir in onion for 5 minutes before you mix with the beef.
Add water, some lemon juice and sugar in a bowl to make sweet and sour water and set aside
Arrange 1 later of chard leaves in the pot, add 1/2 of the rice, 1/2 beef mixture, the remaining rice, the left-over beef mixture, a few chard leaves and pour in the sweet and sour water mixture.
Cook for 25 minutes before you remove from heat and enjoy.

Trivia

People began to eat onions around 5,000 BCE. That’s to say that humans have now enjoyed this wonderful ingredient for 7,000 years or more.