Beet Leaf Chicken Rolls

I love cabbage rolls but cannot eat them; the cabbage bothers my stomach.  These Beet Leaf Rolls are a tasty alternative to the traditional cabbage rolls and have ingredients I can grab straight from my garden.  Beets are one of my favourite ingredients to use because they offer so many benefits to your health; they reduce high blood pressure, build cancer fighting cells and are great for improving the complexion.  Add them together with chicken and you have a very tasty meal that is good for you too.  I’ll be making up a bunch of these tasty rolls to freeze for holiday dinners.  If you don’t have your own garden beets, your local grocery store will likely have an abundance of them right now; use the leaves for the rolls, pickle the beet roots and make jelly out of the juice for a zero waste.

Beet Leaf Rolls

 

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Cook time

1 hour

Total time

1 hour

 

Author: Stacey Martin

Recipe type: Entree

Serves: 8-10 servings

Ingredients

• Boiling water
• Fresh beet leaves (1 for every roll)
• 2 cups rice (cooked as to package instructions; I used Basmati rice because I like to flavour but any sticky rice will do)
• 1 tsp salt
• ½ cup chopped onion
• 1 cup butter
• ½ cup chopped fresh dillweed
• ½ tsp pepper
• 1 lb ground chicken (or 1 lb chicken breast diced small)
• 2 cans of tomato soup

Instructions

1. Pour boiling water over beet leaves and let stand for 10 minutes or until wilted; drain.
2. Cook rice as per instructions on package.
3. In a frying pan, fry the onions in butter until transparent, add dillweed and pepper. Mix onion mixture into the cooked rice.
4. Add in the chicken to the rice mixture, mix well. Do not precook the chicken.
5. Place about 1 tbsp of rice mixture into the base of each wilted beet leaf. Fold the sides of the leaf over the filling and roll from bottom to the tip of the leaf for each leaf. Continue until you are done with your beet leaves and rice mixture.
6. Layer rolls in a buttered casserole dish and cover with tomato soup (mix tomato soup with ¾ of a can of water before covering).
7. Bake at 300 degrees F for 1 hour.

Notes

This recipe yields many rolls, you may want to layer half in a casserole dish for cooking with 1 can of tomato soup and the other half to freeze. If freezing, freeze in groups of rolls you will cook at once because they will be hard to get apart once frozen. Do not pre-cook before freezing and only put the tomato soup on just prior to cooking. You can easily half this recipe.

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Disclosure – I am participating in the Chicken Farmers of Canada program by ShesConnected.  I received compensation in exchange for my participation in this campaign.  The opinions on this blog are my own.