One-Pot Beets and Rice
An easy, tasty recipe, this one-pot beets and rice recipe should make it into your recipe rotation. You'll love this one-pot vegan recipe.
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Servings: 4
Calories: 147kcal
Equipment
- Large pot
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 3/4 pound badger flame or golden beets peeled and small diced
- 2 golden zucchini trimmed and diced
- 1 cup long-grain white rice
- 2 1/4 cups water or vegetable stock
- 1/2 cup mixed loosely packed minced herbs like scallions, parsley, dill, or basil, a pinch reserved for garnish
- Salt and pepper to taste
- Extra virgin olive oil optional for garnish
Instructions
Sauté the onion:
- Heat the neutral oil in a large pot over medium heat. Cook the onion for 5 minutes until just beginning to soften.
Cook the beets:
- Add the beets and zucchini and cook, stirring regularly, for 10 minutes until they begin to soften. Season liberally with salt and pepper.
- Pour in the rice and toss to combine everything. Cook 1 minute.
Simmer the rice:
- Pour in the water and bring to a boil. Stir once, cover, and reduce heat. Simmer for 20 minutes. Turn off the heat and let stand, covered, for 5-10 minutes.
Steam the herbs:
- Remove the pot’s lid and add the mixed herbs. Use your spoon to arrange the herbs into an even layer and cover again. Allow the residual heat from the rice to steam the herbs for 5 minutes.
- Remove the lid and stir to combine everything. Add more salt and pepper if you like.
To serve:
- Spoon the rice into bowls. Add a pinch of reserved herbs and finish with a drizzle of extra virgin olive oil if you like. Enjoy!
Nutrition
Calories: 147kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 76mg | Fiber: 4g | Sugar: 9g