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
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.