Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 2030 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside.

In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.

Sprinkle the chopped parsley over the rice and serve immediately.

IDEAS YOU'LL LOVE

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Dirty Rice

Recipe courtesy of Tanya Holland

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Coconut Rice

Recipe courtesy of Sandra Lee

Herbed Rice

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking