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Cooking time |
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35 minutes (prep and cooking time) |
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Serving(s) |
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4 to 6 servings |
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| General Category : Side Dish, Lunch |
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| Food Group : Vegetables, Rice, Cheese/Other Dairy |
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| This simplified version of the Italian rice classic tastes as good as it looks. |
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Ingredients
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1 bunch beets with tops |
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1 tbsp (15 mL) olive oil |
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3 cloves garlic, minced |
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1 onion, chopped |
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1-1/3 cups (325 mL) arborio or Italian-style short-grain rice |
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4 cups (1 L) vegetable or chicken stock |
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¼ tsp (1 mL) each salt and pepper (approx) |
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¼ cup (50 mL) chopped fresh basil or dill or 2 tsp (10 mL) dried |
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1 tsp (5 mL) orange peel, grated |
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Balsamic vinegar |
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1/3 cup (75 mL) Parmesan cheese, freshly grated |
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Preparation
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Trim tops from beets and wash well. Chop leaves and tender part of stem. Set aside. Peel beets and cut into 1/2-inch (1-cm) cubes; set aside.
Heat oil in a large saucepan set over medium heat; add cubed beets, onion, garlic and dried herbs (if using). Cook, stirring, for about 5 minutes or until softened. Stir in rice and cook for 1 minute. Pour in 3-1/2 cups (875 mL) of the stock and bring to boil.
Reduce heat to low, cover and simmer for about 20 minutes, stirring twice, or until rice is almost tender and liquid is absorbed.
Stir in reserved beet tops, remaining stock, salt and pepper. Cook, stirring often, for about 5 minutes longer or until rice is just slightly firm to the bite and beets are tender. Stir in fresh basil (if using) and orange rind. Season to taste with balsamic vinegar and additional salt and pepper, if necessary. Serve immediately sprinkled with Parmesan.
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Nutritional information
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Per Serving:
250 cal, 4 g fat, 46 g carb, 7 g protein, 2 g fibre, 243 mg sodium.
Excellent source of folate. |
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Calories : 250
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