Middle Eastern · Lunch
Beet Rice with Yogurt
Basmati rice cooked with roasted beets until stained deep magenta, folded with sautéed onion and cumin, finished with a swirl of garlic yogurt and toasted walnuts. The dish pairs earthy sweetness against tangy yogurt and fresh dill for a Levantine-leaning grain plate.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
428Calories
13.1gProtein
13.8gFat
66.5gCarbs
9.9gSugar
6.5gFiber
488mgSodium
12mgChol
3.1gSat Fat
720mgPotassium
175mgCalcium
3.2mgIron
0.2mcgVitamin B12
8.8mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Rinse the basmati rice under cold water until clear, then peel and grate the beet and dice the onion and garlic.
2
Heat
Warm the olive oil in a small saucepan over medium heat and sweat the onion for 4 minutes until soft and translucent.
3
Heat
Stir in 1 minced garlic clove and cumin, cook 30 seconds until fragrant, add the grated beet and sauté 3 minutes until softened.
4
Heat
Stir in the rice and vegetable stock, season with salt, bring to a boil, cover, simmer on low for 15 minutes until tender and liquid absorbs.
5
Rest
Remove from heat and let covered for 5 minutes until grains separate easily.
6
Assembly
Whisk the remaining minced garlic clove into the yogurt with salt until smooth, then toast the walnuts in a dry pan over medium-low heat for 2 minutes until golden.
7
Plate
Fluff the beet rice onto a plate, spoon garlic yogurt over top, scatter with walnuts and fresh dill, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g basmati rice, uncooked
- 220g220g beet
- 70g70g onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 160g160g plain yogurt
- 28g28g walnuts
- 28g28g fresh dill
- 28g2 tbsp olive oil
- 240ml240ml vegetable stock
- salt, to taste
- black pepper, to taste
