Beet Root Rice

So a while back, my coworker told me about how his sister is a chef in India and she makes these unbelievable dishes, he shared the link with me and then brought in a sample of this red beet infused rice that he made from her recipe.  It was unbelievably good and the color is just so fun!  I did have to adjust the recipe a little because I didn't have a lot of the items listed and I used the beet leaves as well, but my version still came out pretty damn tasty.  Couldn't be happier because I often times wonder what else I can make with beets besides pairing it with goat cheese or just eating it plain with salt and pepper.  Thanks for posting a fabulous recipe Archana!


Adapted from: Archana's Kitchen, Beetroot Rice

Ingredients:
2 cups rice, cooked using your favorite method (I love my rice cooker)
1 cup grated raw beets
1 tbsp cumin seeds
3/4 cup finely chopped onion
3 cloves chopped garlic
1 1/2 tsp garam masala
1/4 tsp turmeric powder
1/4 tbsp minced green chilis
3 tbsp butter
salt to taste
beet leaves chopped

Method:
Melt the butter in a non-stick pan. Add cumin seeds and cook they are brown.  Add onions and cook until they are a little translucent - add garlic and green chili at this time and cook for a couple of mins - the mixture will look a little saucy.  Add the grated beets, cover the pan and cook until the beets are tender.  Add the garam masala, turmeric powder and salt - mix well - finally add the chopped beet leaves and cook for just a minute. Turn off the heat and add the rice a little at a time and mix well.


I served mine with cucumber raita, it's easy to make and a very tasty meal!