This recipe is a twist to what my granny makes. Its very delicious, healthy and a great way to add some gorgeous color to your table.
What you need:
2 cups cooked Basmati rice
1 cup boiled and grated beetroot
1/2 cup finely diced shallots
1/4 cup finely chopped bell peppers
1/4 cup julienne carrots
1/2 teaspoon finely crushed black pepper
1 medium green chilly
2 cloves of garlic
1/4 cup clarified butter
1/2 cup sharp cheddar cheese ( alternatively 1 vegan cheese slice)
1 tsp lemon juice
Salt to taste
2 clove buds
1 bay leaf
100grms cottage cheese cubes (Alteratively Boiled soya chunks for the vegans)
1 tsp salted butter
3-4 roughly torn lettuce leaves for garnish.
Method.
Using pestle and mortar, mince the green chilly and garlic.
In a pan heat 2 tsp clarified butter,clove buds, bay leaf, diced shallots and green chilly mixture. Saute the mix until the shallots go soft and translucent. Add the carrot and bell peppers too. Cover and let it cook for approx two minutes. The aim is not to loose the crunch but the vegetables have to be cooked perfectly.
Remove the pan lid and add the grated beetroot along with 1tsp lemon juice. We are adding the lemon juice to save the discoloration that happens to beetroot when cooked. Mix well, add the pepper powder, salt and cottage cheese cubes. Remove the mixture from heat, add in half of the cheddar cheese and let the warmth of the mix melt the delicious cheese. Let the mixture cool down and add the rice you had prepared earlier. Give a quick toss and you will see the colors of beetroot mixture quickly catching up to the rice as well.
Prior serving, add the lettuce leaves to a pan along with some butter and saute for a minute. Quickly add the remaining cheddar cheese and let it melt. Stir well and top this mixture over your cheesy beetroot rice.
The sharpness of cheddar and sweetness of beetroot just makes a lovely combination. Serve it warm and with love ❤
Note: Vegans can avoid the cheese or use the vegan cube cheese available in all leading supermarkets.
Pink Asfoura 