Try this Rice with Beet Juice recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 20 to 30 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside. In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Sprinkle the chopped parsley over the rice and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1519 | ||
Calories from Fat: 992 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.2g | 147 % | |
Saturated Fat 67.4g | 337 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 289.2mg | 89 % | |
Sodium 707.7mg | 24 % | |
Potassium 715.7mg | 19 % | |
Total Carbohydrate 111.7g | 33 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 109.7g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1519
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