Creamy-Beetroot-Rice

35 min

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.

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Ingredients

4 servings

350 g
250 g
3
1
80 g
10 g

Brown rice
Beetroot (fresh)
Carrots
Leek
Sun-dried tomatoes
Pumpkin seeds

200 g
1
500 ml
4 cloves

Creme (or oat) fraiche
Lemon (juice)
Bouillon (vegetable)
Garlic

Prep

15 min

  1. Mince garlic
  2. Cut leek into rings
  3. Cut carrot in half and into slices
  4. Cut sun-dried tomatoes into strips
  5. Cut beetroot into small pieces of circa 1 cm

Cook

20 min

soupPan

Sauté carrot, leek and beetroot

medium/high heat ~4 min

Add sun-dried tomatoes and garlic

~2 min

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.

~12 min

Add creme (or oat) fraiche and lemon juice to taste

mix everything together and let it heat up ~2 min

Serve with pumpkin seeds

waves

3 Comments

  1. Markus on October 26, 2022 at 2:18 pm

    We did the meal twice. The first time the kids didn‘t like it because of the lemon juice. Without it they realy liked it.
    For is grown ups both versions were very tasty

  2. Pjotr on January 12, 2023 at 6:57 pm

    Tried to make this recipe, but unfortunately it didn’t turn out as expected. Which kind of brown rice did you use for this recipe? The one I use normally needs to boil for about 30 minutes to be ready, so I already extended the boiling time in the recipe to half an hour. That was not enough though, so I let it stand for another 30 minutes, after which it was okay to eat (but still a bit hard). If I made this recipe again, I think I would just use normal risotto rice and cook it risotto style to be sure that it turns out nicely.

    • Frank Holleman on January 13, 2023 at 8:07 am

      Ah sorry to hear that! It’s true that there are some differences to the cooking time of brown rice. We used ‘Zilvervliesrijst’ or brown rice with a short cooking time of around 15 minutes. Cooking it risotto style would definitely work as well, or simply using Basmati rice.

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