Rice with beetroot

Beetroot Rice – a vibrant and colorful recipe, perfect for adding a touch of originality to your meals. This recipe is not only simple but also adds a boost of nutrients through its ingredients. Beetroot rice is not just a side dish, but a preparation that can become the star of any meal. Let's discover together how to prepare this delight!

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2

Ingredients:
- 125g rice (preferably steamed rice or basmati)
- 1 teaspoon olive oil
- 1 boiled beetroot (approximately 100g)
- 1 boiled carrot (approximately 50g)
- 1/2 teaspoon curry (or to taste)
- Salt and pepper, to taste

Ingredient details:
- Rice: Choose high-quality rice, preferably basmati or steamed, for a fluffy texture. Rice is an excellent source of carbohydrates and provides long-lasting energy.
- Beetroot: Rich in antioxidants, beetroot is also a good source of iron, fiber, and vitamins A and C. Make sure the beetroot is cooked and cooled before use.
- Carrot: Carrots add a note of sweetness and crunch, being a rich source of beta-carotene and fiber as well.
- Curry: This exotic spice not only provides a distinctive flavor but also brings anti-inflammatory benefits due to curcumin.

Step by step:

1. Preparing the rice:
Start by rinsing the rice under cold water to remove excess starch. This step is essential for achieving fluffy rice.
Then, in a medium pot, add the rinsed rice, 250ml of water, a pinch of salt, a pinch of pepper, and a teaspoon of olive oil. Place the pot over medium heat and bring to a boil. Once the water starts boiling, reduce the temperature to low, cover with a lid, and let it simmer for about 15 minutes or until the rice absorbs all the water. Once done, remove it from heat and let it cool slightly.

2. Grating the vegetables:
Meanwhile, take the boiled and cooled beetroot and carrot. Use a small grater to shred them. These will add not only color but also texture to your dish.

3. Assembling the dish:
Once the rice is ready, divide it into two portions. In one half, add a few drops of curry, mixing well to achieve a vibrant yellow color.
Now, take a cake mold or two smaller molds, greasing them with a bit of oil to prevent sticking.
Place the first layer of white rice, then add a layer of grated beetroot, followed by the last layer – the yellow rice with curry. Press gently to set the layers.

4. Cooling the dish:
Allow the dish to cool at room temperature for about 30 minutes. This step is essential for allowing the flavors to develop and for achieving a nice shape when serving.

5. Serving:
After it has cooled, carefully invert the mold onto a flat plate. You can garnish the dish with grated carrot and beetroot for a truly appetizing look. Beetroot rice can be served simply as a vegetarian main course or as a side dish alongside grilled fish or chicken.

Practical tips:
- Variations: You can experiment with various spices, such as cumin or paprika, to give it a personal touch. You can also add other boiled vegetables, such as peas or corn, to further enhance the nutritional value of the dish.
- Frequently asked questions:
- Can I use brown rice? Yes, brown rice is an excellent choice, although the cooking time will be longer.
- How can I store leftover rice? Rice can be stored in the refrigerator in an airtight container for up to 3 days. It can be reheated with a little water to regain moisture.
- What drinks pair well? A dry white wine or a fruit tea would be ideal accompaniments to complement the dish's flavor.

Calories and nutritional benefits:
This recipe is not only delicious but also healthy. A serving of beetroot rice has approximately 250 calories, being rich in complex carbohydrates and essential vitamins. Due to its ingredients, it is an excellent choice for those looking for a nutritious and colorful meal.

I hope this beetroot rice recipe inspires you to create a healthy and flavorful dish in your kitchen. Enjoy!

 Ingredients: If you like rice, I invite you to a portion that is just for fasting. 125g rice, 1 teaspoon olive oil, 1 boiled beet, 1 boiled carrot, curry, salt, pepper.