Directions:
- Place the beet and greens in a blender or food processor and pulse until finely chopped.
- Bring the water and broth to a simmer in a large pot over medium-low heat.
- Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.15 Kcal (1420 kJ) | ||
| Calories from fat | 113.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 20.1mg | 7% | |
| Sodium | 599.04mg | 25% | |
| Potassium | 347.31mg | 7% | |
| Total Carbs | 44.54g | 15% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 161.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 105.82 Kcal (443 kJ) | ||
| Calories from fat | 35.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 19% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 7% | |
| Sodium | 186.91mg | 25% | |
| Potassium | 108.36mg | 7% | |
| Total Carbs | 13.9g | 15% | |
| Sugars | 2.03g | 26% | |
| Dietary Fiber | 1.05g | 13% | |
| Protein | 3.21g | 21% | |
| Vitamin C | 1.8mg | 10% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 8% | |
| Calcium | 50.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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