BEET RICE & PARSLEY PESTO

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'Painting the rice in burgundy color'
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  • 4- 6 red beetroots
  • 1 red onion
  • 2 cup whole grain rice
  • Olive oil, salt & pepper

Parsley & pumpkin seed pesto

  • Fresh parsley & basil leaves
  • 1 cup pumpkin seeds
  • 1 clove of garlic (optional)
  • 3 tsp olive oil
  • 1/2 lemon juice
  • 1 tsp agave or maple syrup
  • A pinch of salt

Beet rice: Boil the beets until they get soft. Remove and peel them. Chop the onion into small pieces . Heat some olive oil in a saucepan, add the onion and fry. Mix the beets and onions with a food processor. Add some salt & pepper. Cook the rice. I normally use 3-4 times water for one cup of whole grain rice, and two pinch of sea salt. When the rice is ready (and all the water is completely gone), mix the beet cream and the rice. Add a spoon of olive oil, and maybe a little bit more salt & pepper to taste.

Parsley pesto; Chop the fresh parsley and basil leaves. Blend the pumpkin seeds with a food processor. Mix the herbs, seeds, olive oil, salt & lemon juice by hand in a bowl. 

I love to serve this meal with some ripe cherry tomatoes on the top.