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Gallery Beet and Brown Rice Salad with Goat Cheese Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 cup brown basmati, or other brown rice 1 bay leaf Coarse salt 1/4 cup pine nuts 2 teaspoons olive oil 2 small onions, finely chopped 1 tablespoon minced garlic 4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes Freshly ground pepper 2 teaspoons freshly grated lemon zest 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 ounces (about 3/4 cup) soft goat cheese, crumbled
Gallery Beet and Brown Rice Salad with Goat Cheese
Recipe Summary Servings: 6
Gallery
Beet and Brown Rice Salad with Goat Cheese
Beet and Brown Rice Salad with Goat Cheese
Beet and Brown Rice Salad with Goat Cheese
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 cup brown basmati, or other brown rice 1 bay leaf Coarse salt 1/4 cup pine nuts 2 teaspoons olive oil 2 small onions, finely chopped 1 tablespoon minced garlic 4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes Freshly ground pepper 2 teaspoons freshly grated lemon zest 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 ounces (about 3/4 cup) soft goat cheese, crumbled
Directions
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
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All Reviews for Beet and Brown Rice Salad with Goat Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet and Brown Rice Salad with Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
