Beetroot Pilaf
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients
1 cup chopped beetroot
1/4 cup chopped onion (red or white)
1 cup basmati rice rinsed and soaked in water for 20 minutes
3 cloves of garlic
1 tsp chopped ginger
1 red chile
Handful of coriander leaves
Oil to cook
Salt to taste
2 to 2.5 cups of vegetable stock or thin coconut milk to cook the rice
Spices:
1 bay leaf
1 cinnamon stick
1 star anise
3 cardamoms
4 cloves
2 tsp cumin
Raisins and cashews (optional)
Instructions:
Wash the basmati rice well, till the water is clear. Then soak the rice in water for 20 minutes.
Add garlic, ginger in a mortar and pestle and make a coarse paste.
Add oil in a wide pan and once it’s hot add the red chile & spices. saute for 30 seconds or till aromatic.
Now add the chopped onions and saute till the onions turn brown.
Then add the ginger garlic paste. Saute till the raw smell goes off-around a minute.
Add the chopped beetroots and roast them until it gets a little bit tender.
Reduce the flame and the soaked basmati rice. Stir in gently.
Pour the vegetable stock or thin coconut milk over the rice.
Chop the coriander leaves finely and add to the rice. Add salt per taste.
Cover the rice and keep the stove on lowest setting. Cook until the rice becomes tender and completely cooked. Stir gently once in between.
If you are using store bought coconut milk, then thin the coconut milk by adding 1.5 cups water to 1/2 cup coconut milk and then add to the rice.