Guest guest Posted September 1, 2006 Report Share Posted September 1, 2006 Crimson Red Rice 1/2 cup onions, chopped 1/2 tsp. dried basil, crumbled 1 TB vegetable oil 1 cup converted white rice 1 can (15 oz.) julienned beets, drained, reserve liquid 1 can (14 oz.) vegetable broth 1/3 cup grated Parmesan cheese 1. Cook onion with basil in hot oil in sauce pan over medium heat until onion is soft. Add rice, cook 2 minutes. 2. Drain beets reserving liquid; set beets aside. Pour broth into 2 cup measuring cup; add reserved beet liquid to measuring 2-1/4 cups total liquid. Add to rice mixture. 3. Cover; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed. Gently stir in beets and cheese. Yield: 4 servings. Quote Link to comment Share on other sites More sharing options...
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