Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Coconut Rice

Recipe courtesy of Sandra Lee

Sushi Rice

Recipe courtesy of Alton Brown

Red Beans and Rice

Recipe courtesy of Robert Irvine

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories