Beet Root Rice

Beet Root Rice

Beet Root Rice

45 minutes

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Details
  • Servings:   8
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   3 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 1 Large beet root, peeled and grated
  • 1 cup Cooked Rice (preferably Basmati)
  • 1/2 cup Carrots& Peas (frozen)
  • 4 Green chilies, split lengthwise
  • 1 inch Piece of Ginger, chopped finely
  • 1/8 cup Fried onions
  • 1 tablespoon Vangibhath powder
  • 5 Curry leaves (optional)
  • 1 teaspoon Mustard
  • 1 teaspoon Cumin
  • 1 tablespoon Black Gram dal (optional)
  • 4 tablespoons Vegetable oil
  • Salt as needed
Instructions

Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking.

Heat oil in a saucepan, add mustard and cumin seeds, when they splatter, add the gram dal and stir until it is golden brown (1-2 min).

Add green chilies and ginger.

Stir for 1 minute and add grated beet root and tsp salt.

Mix well and place the lid and cook for 4-5 minutes.

Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform.

Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes.

Serve it hot garnished with fresh coriander.

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