Wednesday, January 5, 2011

Red Rice with Beetroot Leaves

How many of you have had red rice? For lunch yesterday, I made a bowl of red rice and used up my beetroot leaves as well. The rice takes an awful lot of time to cook. The packet said 45 minutes. I cooked mine for 30 minutes.

Also, if you are wondering where is the all-important salt in my recipes, the answer is I havent forgotten to add that to the ingredient list. I just dont use salt. And I didnt for this recipe as well. But I would definitely recommend using salt for this one. I will next time. The taste was quite bland.

Red rice with beetroot leaves

  • 3/4 cup of red rice
  • About two cups of beetroot leaves (including stalks)
  • Teaspoon of sumac powder
  • Drizzle of olive oil
  • Salt to taste
To make:
Wash your red rice, drain, and soak the rice again in water for approximately 20-30 minutes before cooking. Cook for 30-40 minutes, along with the sumac and salt, with almost thrice the amount of water as the rice. Start off with a little less - keep adding water as you go along.
Chop up the beetroot leaves.  
Once the rice is cooked, let it cool for 10-15 minutes. Then add the chopped leaves and mix well.  Finish off with a dash of olive oil on top.
Red Rice With Beetroot Leaves on Foodista


Ami's Vegetarian said...

i luv red rice, we always cook this type of red rice, looks very delicious and healthy

Evan Thomas said...

I didn't even know the leaves were edible. I'll have to try cooking with them next time I have beets!

Tiffany said...

Do beet root leaves taste like beets?


What a rich gorgeous color! It sounds delicious!

Raw_Girl said...

@ Evan: I never had them before either. But I saw a blog post with beet leaves used to make fritters -and I figured, why cant i have this raw?! I'm still very much alive - so I guess its edible. :)

@Tiffany: No, they arent sweet like beets. Dont think they have much taste, actually. But they look so pretty.

Fresh and Foodie said...

Cool recipe! I really love beet greens.


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