Beet recipes weren’t on our menu until my husband recently decided he really likes them.
I buy them precooked in the produce section for just a few dollars, or fresh and lightly steam or roast them most days. Precooked beets have no additives, and are already peeled, which makes them easy to add to salads.
Enter this recipe from wholeliving.com. It fits right in with my always working on, wheat and gluten free diet. We made a meal out of this recipe, just adding a dish of summer fresh fruit to round out our meal.
I didn’t have pine nuts, so I used walnuts. Then I sent my poor husband off to the store for goat cheese. It was worth his effort. He ate two servings and didn’t complain about the trip to the store.
- * 1 cup brown basmati, or other brown rice (I used Trader Joe’s Brown Rice Medley with long grain brown rice, black barley, and Daikon radish seeds) definitely added to the dish!
- * 1 bay leaf
- * Coarse salt
- * 1/4 cup pine nuts (I used walnuts)
- * 2 teaspoons olive oil
- * 2 small onions, finely chopped
- * 1 tablespoon minced garlic
- * 4 medium red beets, about 1 pound without greens, peeled and cut into 1/2-inch cubes
- * Freshly ground pepper
- * 2 teaspoons freshly grated lemon zest
- * 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- * 2 ounces (about 3/4 cup) soft goat cheese, crumbled
- 1. Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
- 2. Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
- 3. Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
- 4. Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Amount Per Serving
Total Fat: 8.32g
Total Carbs: 39.13g
Dietary Fiber: 4.78g
Old Weight Watchers Points 5
This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.