
Beet Root Rice
Beet Root Rice takes approximately 45 minutes from beginning to end. This recipe serves 8. For 56 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This side dish has 115 calories, 2g of protein, and 7g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up dal, cumin, salt, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 38%, this dish is rather bad. Celery Root and Beet Salad, Beet Rice & Garlicky Kale Bowls with Beet Green Pesto, and Crispy Root Vegetable Latkes with Beet Puree are very similar to this recipe.
Diets
Ingredients

beet root
1

rice
1 cup

carrots& peas
0.5 cup

chilies
4

ginger
1 inch

fried onions
0.125 cup

vangibhath powder
1 tablespoon

curry leaves
5

mustard
1 teaspoon

cumin
1 teaspoon

dal
1 tablespoon

vegetable oil
4 tablespoons

salt
8 servings
Cooking in Steps
-
1Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking.
water
rice
cooking oil
spatula -
2Heat oil in a saucepan, add mustard and cumin seeds, when they splatter, add the gram dal and stir until it is golden brown (1-2 min).
cumin seeds
mustard
lentils
cooking oil
sauce pan -
3Add green chilies and ginger.
green chili pepper
ginger
-
4Stir for 1 minute and add grated beet root and tsp salt.
beet
salt
-
5Mix well and place the lid and cook for 4-5 minutes.
-
6Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform.
cooked rice
spices
salt
-
7Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes.
fried onions
carrot
peas
-
8Serve it hot garnished with fresh coriander.
fresh cilantro