Recipe by Elise and family
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.
Top Review by sunnymila
I made this with almond milk (easy vegan alternative) and it was very delicious! A little overpowering in the almond butter... so maybe next time I will use another half cup of rice. And definitely more beet leaves, carrots, ginger, and garlic. I think it was great to start out with but could be improved. I was pleasantly happy with it, nonetheless.
- 3⁄4 cup rice, uncooked
- 1 1⁄2 cups water
- 8 large beet leaves, chopped
- 3 big carrots, chopped
- 3 tablespoons onions, chopped
- 1 tablespoon fresh ginger, chopped
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1⁄2 cup almond butter
- 1⁄2 cup milk
- 1 teaspoon paprika
- salt and pepper, to taste
Directions See How It's Made
- 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!