But my body went from one moment craving beautiful, light, crunchy salads to needing something just a little bit...more.
I felt like risotto. And I had a whole bunch of beets I wanted to use.
I love Beets. Roasted, raw, on their own, or as a worthy addition to any meal.
They increase the nutrient and fibre content o f a dish exponentially, and the vibrancy lifts a dull old day.
DON'T FREAK OUT!
and stir every grain of rice lovingly for 45 minutes.
It's simple, takes no time at all to put together, is full of goodness....and it's delicious.
And it uses Brown Rice, which gives it a nuttier texture, and is nutritionally so much better..
Have it on it's own, or add a lemon dressed rocket salad on the side.
Or have with some grilled meat.
Just have it.
Makes 4 medium sized servings
or 3 Gorilla (teenage boy) sized servings
4 tblspns butter
1 onion chopped
4 garlic cloves chopped
1C brown rice
500g beets peeled and grated ( use gloves!)
3C (750ml)vegetable stock, or chicken stock if that's all you have
3/4C grated Parmesan
Baby Spinach leaves ( because greens are ALWAYS good)
Parsley ( instead of thyme)
Melt 2 tblspns butter or ghee
add onion and garlic ad stir for 10 mins until onion soft and slightly brown
Add rice and cook, stirring for 5 mins or until grains are toasty
Reduce heat to low, add beetroot, stock and 500ml water
Simmer uncovered for 45 mins until almost all the liquid has been absorbed
Stir in remaining butter and half the parmesan, salt and pepper
Serve with extra cheese and thyme for garnish
Add Spinach Leaves 1 minute at the end of cooking
Add a handful of Parsley instead of Thyme
Crumble Goats Cheese over the top just before serving