Before you get nervous and decide not to continue reading this post…maybe I will convince you that you will like beets, too.
If you didn’t already know, beets are one of my favorite vegetables. I realize that they taste like Earth, but that’s what makes them unique. And if you don’t like the taste, their bold color is nice to look at.
I don’t know how this recipe came about – I was at the grocery store and spontaneously picked up a few beets. And I decided that since I like brown rice, I would somehow combine beets and rice. And so beet rice was created.
It’s a little bit sweet, a little bit salty, and a little bit spicy. I hope you’ve made it this far into the post, and if you have, I hope you try the recipe!
Beet Rice (Makes 4 servings)
- 1 cup uncooked brown rice
- 2 beets, peeled and grated
- 1/2 inch knob of ginger, chopped
- 3 cloves of garlic, chopped
- 1 tbsp clarified butter (ghee)
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 1/2 tsp ground cardamom
- 1/4 cup tomato sauce (or 1 tomato, pureed)
- 1/4 cup grated coconut (fresh, or frozen+thawed)
- 1 tsp salt
- 1/4 tsp black pepper
- chopped cilantro, for garnish
Cook the brown rice and set aside.
In a large pot, heat the clarified butter over medium-high heat and add the cumin seeds. When the seeds start to crackle, add the chopped ginger and garlic. When it becomes noticeably fragrant, add the tomato sauce, turmeric, and chili powder. Stir to combine, and add the shredded beets and coconut. Cover and turn the heat down to low. Allow the beets to cook for 5 minutes, or until the beets have softened.
Add the rice to the beet mixture, then season with salt and cardamom. Garnish with chopped cilantro. Serve with an additional teaspoon of ghee if desired!