Spiced beetroot rice with lemony beetroot leaves

Spiced beetroot rice with lemony beetroot leaves
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Make use of the whole beetroot, including the leaves, with this bright basmati rice recipe.

Nutrition: per serving

Calories
404kcals
Fat
12g (1.6g saturated)
Protein
7.9g
Carbohydrates
62.2g (4.6g sugars)
Fibre
1.4g
Salt
1.6g
Calories
404kcals
Fat
12g (1.6g saturated)
Protein
7.9g
Carbohydrates
62.2g (4.6g sugars)
Fibre
1.4g
Salt
1.6g

Ingredients

  • 1 litre veg stock
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 25g ginger, grated
  • 1 tsp cumin seeds
  • Crushed seeds of 2 cardamom pods
  • 300g basmati rice
  • 2 large beetroot with stems and leaves
  • ½-1 chopped red chilli 
  • Juice of ½ lemon

Method

  1. Bring the stock to a simmer in a pan (keep hot). Heat the olive oil in a large frying pan, then soften the onion for 7 minutes over a medium heat. Add the ginger and cook for 1 minute. Stir in the cumin seeds and the cardamom seeds.
  2. Turn the heat to medium-high and stir in the rice. Stir in half the stock, season, then cover and cook for 5 minutes. Meanwhile, peel the beetroot (see tip). Finely chop the stems and roughly chop the leaves, then put in a colander and pour a kettle of boiling water over. Grate the flesh, then stir into the rice with the remaining stock. Cover; cook for 5 minutes.
  3. Heat 2 tbsp olive oil in a frying pan, then fry the chopped red chilli for 1-2 minutes over a medium heat. Add the beetroot stems and leaves and the lemon juice. Cook for 2-3 minutes, then serve with the rice. You may need to ask your greengrocer for beetroot with the leaves still on. If you can’t get hold of them, use a small bunch of chard

delicious. tips

  1. You may need to ask your greengrocer for beetroot with the leaves still on. If you can’t get hold of them, use a small bunch of chard.

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