Beets And Spicy Rice Recipes

MARINATED BEET RICE BOWL

Steps:

• If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
• Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
• The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
• Toss the diced carrots and sweet onion together in another bowl.
• Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.

RICE WITH BEET JUICE

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.

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 GREENS AND RICE GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
• In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
• Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.