Rice with Beetroot, or Pink Rice
Just a moment before the holidays, I want to start with a cliché (from the land of clichés) and tell you, in case you didn't already know, that we eat with our eyes first. (You've never heard that one before, right?)
This side dish of pink rice (which I'm going to serve on holiday eve) is joyful, festive, and beautiful, and I'm sure everyone will dive right into it.
So, what's in it?
The pink color comes from my favorite vegetable, beetroot, which I grated and squeezed thoroughly.
Beetroot is a wonderful, nutritious vegetable, rich in antioxidants and a variety of minerals, and it is a particular favorite of mine.
To make it joyful and festive, I added slivered almonds, pomegranate seeds, parsley, lemon, and silan. Happiness in the belly and on the table.
I think this is a stunning and cheerful side dish that can easily be the star of the holiday table.
A bit about rice with beetroot
I used organic long-grain rice by Harduf (who also participated in the preparation of this recipe). In my opinion, long-grain rice is better suited for these types of dishes (part side dish, part salad) because it keeps its shape after cooking and isn't overly starchy.
As I mentioned earlier: for the pink color, I used juice from grated and squeezed beetroot. You could also use store-bought juice (if you can find it), but it's best to prepare it yourself.
For that festive flair, I used pomegranates, almonds, and parsley. You can go wild though: mint, sun-dried tomatoes, and basil would also pair wonderfully either in addition or as a substitute.
To create a delicate tangy flavor and preserve the vibrant pink of the beet, I added lemon juice — my recommendation: don't skip it.
Nutritional values by clinical dietitian and fitness coach Noam Bechar:
One 80g serving of beetroot rice contains:
- 127 calories
- 3g protein
- 22g carbohydrates
- 3g fat
Want another beetroot recipe? How about Ptitim (Israeli Couscous)?
Rice with Beetroot
Pink rice with beetroot, pomegranates, almonds, and parsley
Ingredients
- Cheesecloth
- 1 cup Harduf organic long-grain white rice
- 1 tbsp olive oil
- pinch of salt
- 1 peeled beetroot
Toppings
- 2 tbsp peeled slivered almonds
- 3 tbsp pomegranate seeds
- handful of chopped parsley
- 2 tbsp grated beetroot pulp left in the cheesecloth after squeezing
- juice from a whole lemon
- 1 tsp silan
Instructions
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Heat the oil in a medium pot
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Pour the cup of rice into the pot and stir well
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Fry the rice for about a minute or two on high heat
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Pour in 2 cups of water and bring to a boil
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Lower the heat, cover, and cook for about 18-20 minutes
-
Remove from heat
Preparing the Beetroot Juice
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Grate the beetroot on a grater
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Transfer the grated beetroot to a cheesecloth and sprinkle a little salt over it to help it release liquid. Wait 10 minutes and squeeze well over a bowl
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Pour a tablespoon or two of the juice into the pot of rice and stir until the rice turns a vibrant pink.
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Add a bit of the squeezed beetroot pulp, pomegranate seeds, parsley, almonds, lemon juice, and silan to the rice and mix well
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Serve at room temperature
