Rice With Beet Juice Food

BEETS AND SPICY RICE

Steps:

• 1. Be careful seeding this pepper the seeds are hot use gloves or omit pepper altogether. --- In a large heavy skillet add the oil and heat over medium flame. Add diced onion and chili strips; sauté for 7 minutes until golden brown. Add beets. Stir to blend. Lower heat and cover pan and cook 5 minutes or until beets are tender.
• 2. Add lime juice, coconut powder and salt to taste. Sauté till beets are tender about 4 more minutes. Turn off heat. Cook rice according to package directions. Fluff with fork. Add the hot cooked rice a little at a time to the beet mixture, until all is added to the beet mixture. Mixture will become pink in color. Do not over stir. Serve hot ; garnished with cilantro leaves, if desired.

BEET RISOTTO

Steps:

• Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
• Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
• Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
• Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.