Beet Rice Pilaf
One of our health resolutions of 2014 is to work more vegetables into our diets. To stick to this resolution I need to get creative and find exciting means to incorporate vegetables into simple everyday meals. This beet rice is my attempt to work extremely healthful beets into a simple rice pilaf.
Beets are an extremely nutritious food choice that just happens to be tasty and delicious as well. Research has shown that beets are high in vitamins and nutrients, a good source of energy and a wonderful blood purifier. If these reasons are not enough for you to eat your beets, consider this: beets are a superb natural aphrodisiac! 
I usually eat beet in salads and have been trying to work on some recipes that feature them in a warm main and side dishes. This pilaf recipe showcases the versatility and brilliance of beets. The beets lend a beautiful color and subtle sweetness to the Basmati rice. The sweetness is well balanced with the earthy mustard seeds and curry leaves as well as other Indian spices. This is such a delicious and comforting one pot meal that you won’t realize you are eating an extremely healthy meal.
Beet Pilaf Recipe
Time: 30 minutes
Yield: 4 servings
Time: 30 minutes
Yield: 4 servings
Ingredients
1 cup uncooked Basmati rice
1 tablespoon of vegetable oil
A pinch of asafetida (optional)
1 teaspoon mustard seeds
8-10 curry leaves
1-2 green chilies, seeded and diced
½ cup red onion, finely chopped
1 teaspoon ginger, finely chopped
1 cup beetroot, peeled and shredded
1 teaspoon garam masala powder (See note)
¼ – ½ teaspoon cayenne powder
Salt to taste
1 tablespoons of fresh mint, chopped
1 tablespoon cilantro, chopped
1 cup uncooked Basmati rice
1 tablespoon of vegetable oil
A pinch of asafetida (optional)
1 teaspoon mustard seeds
8-10 curry leaves
1-2 green chilies, seeded and diced
½ cup red onion, finely chopped
1 teaspoon ginger, finely chopped
1 cup beetroot, peeled and shredded
1 teaspoon garam masala powder (See note)
¼ – ½ teaspoon cayenne powder
Salt to taste
1 tablespoons of fresh mint, chopped
1 tablespoon cilantro, chopped
Note:
- Garam Masala is found in major chain grocery stores and Indian grocery stores. If you do not have a store-bought Garam Masala, you can easily make and bottle your own. Here is an easy Garam Masala recipe.
Method:
1. Cook the Basmati rice as you normally would and set aside.
2. In a large nonstick wok or non-stick skillet heat the oil on medium. Once the oil is heated add the asafetida followed by the mustard seeds. Once the mustard seeds start sputtering add the curry leaves and cook for a minute. Now add the green chilies, onion and ginger and cook stirring occasionally for 4-5 minutes or until the onion is translucent and tender.
3. Add the beetroot and cook stirring for 2 minutes. Now add the cooked rice, garam masala, cayenne powder and salt to taste. Cook stirring carefully to combine all the ingredients without breaking the rice. Cook till the rice is heated through.
4. Turn off the heat and stir in the fresh mint and cilantro. Serve warm with your favorite raita.
1. Cook the Basmati rice as you normally would and set aside.
2. In a large nonstick wok or non-stick skillet heat the oil on medium. Once the oil is heated add the asafetida followed by the mustard seeds. Once the mustard seeds start sputtering add the curry leaves and cook for a minute. Now add the green chilies, onion and ginger and cook stirring occasionally for 4-5 minutes or until the onion is translucent and tender.
3. Add the beetroot and cook stirring for 2 minutes. Now add the cooked rice, garam masala, cayenne powder and salt to taste. Cook stirring carefully to combine all the ingredients without breaking the rice. Cook till the rice is heated through.
4. Turn off the heat and stir in the fresh mint and cilantro. Serve warm with your favorite raita.
Meal Idea:
For a complete nutritious meal serve the beet pilaf with this eggplant raita.
For a complete nutritious meal serve the beet pilaf with this eggplant raita.
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