Thursday, April 23, 2009

Beetroots with Red Rice and Pine Nuts

500 g Beetroot
250 g Thai Red Jasmine Rice/or Camargue red rice
1 cup of Pine nuts/ Macademia

Some Olive oil
Some Mirin/Lemon juice

Greens leaves of (rucola, parsely etc)
Yogurt with garlic

Steam rice. Cook beets and peel. Prepare a dressing from the olive oil and mirin. Pour 1/3 over the cooked rice and the rest over the warm, peeled and cubed beets. Roast the nuts. Arrange green leaves on a platter. Place rice in the middle and the beet cubes in a ring around it. Sprinkle the warm nuts on the rice. Serve hot or cold. Yogurt with or without garlic could be served with it. Feta also fits well.

Image: Beuckelaer, Joachim, 1564, Detail of Market Woman with Fruit, Vegetables and Poultry via Zeno

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