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

Ingredients:

• 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.