Prep 0 mins
Cook 40 mins
This sticks to the ribs! A hearty one-dish meal with comforting flavour and lots of good protein and vitamins. An excellent meal if you want something that fills you up like a meat dish, but is not a meat dish.
- Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in).
- While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
- Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
- While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
- When rice is cooked, turn off heat and let stand, covered, for ten minutes.
- While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
- When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
- Pour mixture (should be very thick) into a medium casserole and top with paprika and a bit of salt.
- Cook at 375 for ten minutes, covered. Enjoy!
This was very good, made for PAC 2010. made as is in 2 batches, so I can judge correctly. As is I really did like it, but it lacked something for me, so in my batch I made just a couple minor adjustments. I added some celery to the carrots and onion, the subtle flavor worked well with the other flavors and it was soft, but with still a nice crunch and to the top of the casserole, I added toasted almonds to add to the almond flavor which I liked. But it has a very good flavor, very hearty, I certainly enjoyed it! Nice dish
We liked this recipe a lot. Definitely does leave you feeling nice and full. The almond flavor was really quite nice with the ginger and paprika. Good blend. Needs a bit of salt when serving to really bring out the individual flavor of the carrots and beet leaves. Thanks for posting this!