BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.
BEETROOT RICE
For Zaar World Tour 8, India. This seems to be a popular recipe in india. Some people add chopped tomatoes; some add mint and cashews; mine is just plainer.
Provided by Dienia B.
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pan.
- Add cumin and mustard seeds.
- Add garlic and ginger; saute.
- Add beets.
- Cook on low until beets are tender; you may need to add a little water to prevent sticking.
- Add sambal powder, and garam masala powder.
- Stir in peas.
- Stir in rice; stir until rice is red.
Nutrition Facts : Calories 259.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 666.7, Carbohydrate 45.4, Fiber 2.2, Sugar 4, Protein 4.8
RICE WITH BEET JUICE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 2030 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside.
- In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Sprinkle the chopped parsley over the rice and serve immediately.
BEETROOT RISOTTO WITH FETA
Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
- Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.
Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
CHEAT'S BEETROOT BIRIYANI
Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish
Provided by Esther Clark
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the beetroot with half the oil and some seasoning, then tip into a roasting dish and cook for 25-30 mins, tossing halfway through, until tender.
- Meanwhile, heat the remaining oil in a large, shallow casserole dish or ovenproof frying pan. Fry the onion over a medium heat for 10 mins until golden. Add the ginger and half the garlic, and cook for 1 min. Stir through the bay, cardamom pods, turmeric and garam masala, then cook for 2 mins. Stir in the rice and beetroot, then season. Pour in the stock and bring to the boil.
- Put in the oven, uncovered, and cook for 20-25 mins until the rice is cooked through. Give it a stir when it's out of the oven.
- Put the yogurt, coriander and remaining garlic in a food processor and whizz until smooth. Season to taste. Serve the biriyani with the coriander yogurt and pickle.
Nutrition Facts : Calories 366 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium
CREAMY BEETROOT RISOTTO
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
More about "beetroot rice food"
BEETROOT RICE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (34)Total Time 35 minsCategory MainCalories 511 per serving
BEETROOT RICE RECIPE - QUICK ONE POT RICE RECIPE-INDIAN STYLE
From greenbowl2soul.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 299 per serving
- Add cumin seeds, mustard seeds, bay leaf, green cardamom, black cardamom, black peppercorns, and cloves. Saute for a few seconds or until the spices become fragrant.
- Next add salt, coriander powder, red chili powder, and ground black pepper. Saute for a few seconds.
BEETROOT RICE | BEETROOT PULAO » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.8/5 (16)Total Time 35 minsCategory Main CourseCalories 352 per serving
BEETROOT RICE RECIPE - BEETROOT PULAO BY ARCHANA'S …
From archanaskitchen.com
4.9/5 Servings 3Cuisine South Indian RecipesTotal Time 40 mins
14 YUMMY BEET RECIPES FOR YOUR BABY - MOMJUNCTION
From momjunction.com
BEETROOT RICE RECIPE | BEETROOT PULAO | HOW TO MAKE …
From hebbarskitchen.com
BEETROOT RICE - A TASTY BEETROOT RECIPE - ANTO'S …
From antoskitchen.com
BEET FRIED RICE - YUP, IT'S VEGAN
From yupitsvegan.com
HOW TO MAKE RICED VEGGIES FOR RECIPES - COTTER CRUNCH
From cottercrunch.com
BEETROOT RICE RECIPE | BEETROOT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BEETROOT RICE - SPICE UP THE CURRY
From spiceupthecurry.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 430 per serving
- Heat the oil in a pan on medium heat. Once hot add peanuts and saute till peanuts are golden brown.
- Now add ginger paste, green chili and onion with little sprinkle of salt. Cook till onions are soft and light pink in color.
BEETROOT RICE WITH LEFTOVER RICE - BLESS MY FOOD BY PAYAL
From blessmyfoodbypayal.com
40 HEALTHY BEETROOT RECIPES FOR BABIES AND KIDS - MY LITTLE MOPPET
From mylittlemoppet.com
HOW TO MAKE BEETROOT RICE | TASTY RICE RECIPE - YOUTUBE
From youtube.com
HOW TO COOK BEETROOT RICE (NIGERIAN STYLE) - AFRICAN …
From afrifoodnetwork.com
SIX OF THE BEST PLACES IN LONDON TO TRY SOUTH ASIAN STREET FOOD
From bbc.com
TOP 5 HEALTH BENEFITS OF BEETROOT | BBC GOOD FOOD
From bbcgoodfood.com
BEETROOT RICE - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love