Pink Rice

Beth Wade

Serves 6


3 medium beets
olive oil
6 cups chicken broth
3/4 cup finely-chopped red onion or leek
3 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup dry red wine
1 Tblsp balsamic vinegar
2 Tblsp butter
1/2 cup grated parmesan cheese



Preheat the oven or toaster oven to 425ยบ.

Cut beets into quarters and toss with olive oil and a pinch of salt.
Place on foil on a cookie sheet and seal foil around beets to make a packet (so it will steam).

Roast for 35-40 minutes, then remove and let cool.

When cool, peel the beets, dice them, and set them aside. OR skip steps 1-4 and buy pre-cooked beets and dice them after opening.

Heat the chicken broth over medium heat.

Saute the onion and garlic, then toss the Arborio rice in there and toast it for 5 minutes or so.

Add the wine and balsamic and stir until they are absorbed.

Stir in the diced beets. Things are going to start getting pink here.

Add the warmed broth, a cup at a time, to the rice mixture. Stir constantly- the rice needs time and heat to absorb the liquid properly.

After 15 minutes or so of adding broth and stirring until absorbed, remove the rice dish from the heat.

Add cheese and let rest for 3 minutes.

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