Yield: 4 servings
|2||Beets; scrubbed and trimmed|
|4 cups||Chicken stock|
|6 tablespoons||Unsalted butter|
|1||Onion; finely chopped|
|4||Garlic cloves; minced|
|2 cups||Long-grain white rice|
|½ bunch||Italian parsley; leaves only, finely chopped|
In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 20 to 30 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. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.