 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
|
Very tasty and pretty. The rice turns a pretty red, like the beets. Ingredients:
1/2 cup basmati rice |
2 shallots, diced |
2 tablespoons olive oil |
1 teaspoon ground cinnamon, more to taste |
1/4 teaspoon ground cardamom, more to taste |
kosher salt |
fresh ground black pepper |
3 large beets, halved |
Directions:
1. In a large bowl, combine the uncooked rice, shallots, and spices (including salt and pepper to taste); mix well and set aside.
2. Use a knife to remove the core and create a hollow for the rice mixture (do not toss the core, it will be used to top the rice).
3. Place a spoonful of the rice mixture into each beet and top with the cored portion (don't overstuff, the rice will grow as it cooks).
4. Coat a saucepan with oil and place each beet into it, so that they are touching and holding each other upright.
5. Cover with water and season with salt; heat over medium heat and cover once it starts to boil.
6. Reduce heat to a simmer and cook 30 minutes.
|
|