Beet­root pi­laf

Food and Travel (UK) - - Contens -

SERVES 4

250g long-grain rice

1tbsp olive oil

1 large onion, finely chopped 200g greens, sliced (any green leafy veg works well)

300-350g left­over baked beet­root with soured cream and herbs, roughly chopped (see recipe, be­low)

100-200g left­over chicken smoked fish, goat’s cheese or lamb (op­tional) hand­ful of flat-leaf pars­ley, chopped lemon juice, to taste

Cook the rice in boil­ing salted wa­ter for 15 min­utes un­til ten­der.

Mean­while, heat the oil in a pan and fry the onion for 10 min­utes un­til soft and lightly golden. Drain the rice then add to the pan and toss through the fried onion.

Blanch the greens briefly in boil­ing wa­ter, drain then add to the rice with the beet­root and any other bits you have. Sea­son with salt and black pep­per and add the pars­ley and lemon juice to taste. Serve im­me­di­ately.

Baked beet­root with soured cream and herbs SERVES 4-6

1kg small or medium beet­root, scrubbed and cut into wedges 2tbsp olive oil

1tsp cumin seeds

100ml soured cream hand­ful of dill, chopped hand­ful of flat-leaf pars­ley chopped

50g toasted wal­nuts, chopped

Pre­heat the oven to 200C/400F/ Gas 6. Tum­ble the beet­root into a roast­ing tin and toss with the olive oil and cumin seeds. Sea­son and roast for 40 min­utes un­til ten­der.

Stir through the soured cream with a splash of warm wa­ter, add the herbs and spoon into a dish.

Toast the wal­nuts in a dry fry­ing pan or place in the oven for 4 min­utes at 160C/325F/Gas 3 un­til golden. Sprin­kle over the baked beet­root and serve.

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