Valentines Day Spotlight: Brilliant Beet Brown Rice Risotto
by Kelly Wolf
Whether you’re cooking for yourself, a Sweetie, or friends this Valentine’s Day weekend, this dish is sure to be loved!
Risotto takes some doting attention: adding hot water to the rice little by little to expand the grain and fully release the starch. This slow cooking method gives it that unmatchable risotto-creaminess. It takes an hour of cooking, with constant supervision, however, if you commit some time in the kitchen it is guaranteed to be worth your effort!
Beets bring the brilliant-factor to this dish. Besides bleeding their deep red into the risotto and being perfectly on a color theme for your Valentine’s dinner, let’s talk about why we love BEETS so much as endurance athletes. They’re delicious! And it’s science...
It is likely you know this by now with all the “beet products” out there these days, but it is true that BEETS BOOST ENDURANCE. Beets are high in nitrates, turning into nitric oxide in the body, which improves circulation of oxygenated blood to the muscles and therefore extending time to fatigue. Many studies with beet juice or simply the beet pigment itself have shown this- that brilliant red really is intense stuff!
1 cup brown rice
Water for soaking, hot water for cooking (about 8 cups)
½ red onion
2 Tbsp. olive oil
1 ½ c. chopped beets, 3 medium size
1 tsp sea salt, pepper to taste
2 shakes of garlic powder
Soak brown rice in a pot with water at least an inch above. Do this early in the day to soak for a couple of hours (not necessary but will cook faster).
Wash beets, wrap in foil, and place on a baking tray. Roast on 425 degrees for 40-45 minutes.
Strain rice, transfer back to the pot. Turn stove heat to medium, add chopped red onion and olive oil. Stir and cook until onion becomes soft and rice is browned about 5 minutes. Add salt, grinds of black pepper, and generous dashes of garlic powder.
Start the water-adding process. Boil water in another pot, 8 cups needed, and turn off.
Over medium heat, add hot water ½ cup at a time and stir into the rice until absorbed. Keep repeating this process until the rice is fully cooked. Frequent stirring is necessary to keep rice from sticking to the pot.
Remove beets from the oven, peel off skin with a knife, and chop into bite-size pieces.
After 40 minutes and 6 cups of water, add chopped beets to rice. Continue cooking process for 15-20 more minutes and last 2 cups of water, until rice is fully cooked.
Remove from heat, transfer to serving bowl and enjoy!
Optionally, sprinkle with fresh herbs (wild arugula pictured) and a quality raw milk parmesan cheese. Serves 4.
P.S. For dessert we recommend the Chocolate Avocado Mousse (recipe amongst the Thanksgiving recipe post)
Last step- enjoy all that extra oxygen uptake on your morning run! Use a Spring Energy Power Rush for even more beet-love.
Share your Ultra Kitchen-inspired meals by tagging @spring_energy and #SpringUltraKitchen.
FEED YOUR PASSION and share with @Spring_Energy tagging the #SpringUltraKitchen