There is a Bhutanese red rice. This recipe starts with plain white rice and stains it red with beets. My Daughter Kailee would never let a beet near her lips in any other way. Red Rice is all the rage at my house these days. Start with butter melting in a pan. Add a full jar (you heard me!) of our Beets. Sizzle for a bit then add cooked rice. Stir over medium heat until it is all incorporated. Add finely minced garlic and drizzle with toasted sesame oil. We love to serve this rice with an egg on top and some sprouts or baby kales on the side. You’ll definitely enjoy the bright red pearly grains juxstaposed with a vivid white of eggs and the greens. It’s such an attractive plate and you can always snazz this up with another kind of protein and call it dinner. Make this one time and I promise your family will start harassing you for more and more beets. Enjoy 🙂
Not only do brussels sprouts come on a stalk that inspires the imagination and look like teeny tiny cabbages but they also contain many of the good things that are found in other members of the Brassicaceae family. Yes, we have pickled them (Mara made a wonderful, very spicy brussels kim chi last winter) but tonight they were cooked in brown butter and yakima applewood smoked salt. My eldest son peeled them leaf by leaf and ate them like Peter Rabbit.
These veggies are enjoying a sort of hip revival lately and I would venture a guess that they will be on many holiday tables. Try them boiled in dark beer or crispy fried in a little grapeseed oil or ghee. Happy almost Thanksgiving y’all.