Beets and butternut squash were all I had left from last week’s vegetable delivery. I’m still deciding what to do with the squash. The beets I used to make the colorful rice pilaf. The recipe is a combination of a couple I found on line, one for pasta and one for rice, plus a few touches of my own. It can be served as a side dish or topped with a spoonful of goat cheese or sour cream as main course.
Sun Oven Beet and Poppy Seed Rice Pilaf
2 tablespoons unsalted butter
1/2 onion, finely chopped
3 cups vegetable or chicken broth
1 tablespoon poppy seeds
1 cup arborio rice
1/2 cup dry white wine
3 small beets, peeled and shredded*
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
In a sauce pan heat the broth until very hot. Keep the broth hot while preparing the rice.
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the poppy seeds followed by the rice stirring to coat. Pour in the wine and continue stirring until it evaporates, about 1 minute. Add the beets, salt, and pepper stirring well to combine. Add the broth, stir quickly, cover, and transfer to the Sun Oven. Cook until the liquid has been absorbed, 40 minutes to 1 hour. Stir in cheese and serve.
Makes 4 main course servings or 6 side servings.
*I used the shred disc of my food processor. If you don’t have a food processor I’d recommend using previously roasted beets that have been mashed.