What a great way to eat those nasty beets!! It is very tasty and livens up the rice.Enjoy!
hugs,
peg
Crimson Red Rice
1/2 cup chopped onion
1/2 tsp. dried basil, crumbled
1 TB vegetable oil
1 cup converted white rice
1 can (15 oz.) julienned sliced beets, drained, reserve liquid
1 can (14 oz.) chicken broth
1/3 cup grated Parmesan cheese
1. Cook onion with basil in hot oil in sauce pan over medium heat until
onion is soft. Add rice, cook 2 minutes.
2. Drain beets reserving liquid; set beets aside. Pour chicken broth into 2 cup
measuring cup; add reserved beet liquid to measuring 2-1/4 cups total liquid.
Add to rice mixture.
3. Cover; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes or until
liquid is absorbed. Gently stir in beets and cheese.
Yield: 4 servings.
Recipe Source: Creative Cooking Corner yahoo group (joaniegrow
hugs,
peg
Crimson Red Rice
1/2 cup chopped onion
1/2 tsp. dried basil, crumbled
1 TB vegetable oil
1 cup converted white rice
1 can (15 oz.) julienned sliced beets, drained, reserve liquid
1 can (14 oz.) chicken broth
1/3 cup grated Parmesan cheese
1. Cook onion with basil in hot oil in sauce pan over medium heat until
onion is soft. Add rice, cook 2 minutes.
2. Drain beets reserving liquid; set beets aside. Pour chicken broth into 2 cup
measuring cup; add reserved beet liquid to measuring 2-1/4 cups total liquid.
Add to rice mixture.
3. Cover; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes or until
liquid is absorbed. Gently stir in beets and cheese.
Yield: 4 servings.
Recipe Source: Creative Cooking Corner yahoo group (joaniegrow