Creamy Beetroot Rice
This recipe imitates the feeling and creaminess of risotto with regular rice. The vegetables and sun-dried tomatoes provide a lot of flavor while the lemon juice creates a nice balance to the sweet beetroot. The pumpkin seeds finish it off with a light crunch.
Creme (or oat) fraiche
- Mince garlic
- Cut leek into rings
- Cut carrot in half and into slices
- Cut sun-dried tomatoes into strips
- Cut beetroot into small pieces of circa 1 cm
Sauté carrot, leek and beetroot
medium/high heat ~4 min
Add sun-dried tomatoes and garlic
Add rice and stir, then add bouillon
bring it to a boil and then reduce the heat to low and put on the lid. Taste if the rice is ready. If it’s not and the pan is dry, add a bit more water.
Add creme (or oat) fraiche and lemon juice to taste
mix everything together and let it heat up ~2 min
Serve with pumpkin seeds