Vibrantly coloured by beets, this version of the traditional rice dish needs hardly any stirring. Rapini, a leafy, green vegetable related to both the cabbage and turnip families, adds a touch of its sharp flavour and colour.
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add wine; cook, stirring, for 2 minutes or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid absorbed.
Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 909 mg
- Protein 16 g
- Calories 440.0
- Total fat 8 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 74 g
%RDI
- Iron 16.0
- Folate 38.0
- Calcium 20.0
- Vitamin A 11.0
- Vitamin C 23.0
