Heat stock in a sauce pan to a low simmer, turn heat to low
Heat oil in a pan, add onions cook until tenders (3-5 minutes)
Add garlic until flavor is released (30-45 seconds)
Add rice and cooking another minute
Stir in wine continue over medium heat until liquid is almost gone.
Start stirring in small portions of the heated stock cooking until liquid is almost gone,
Continue this process until rice is tender (25-30) minutes
After about 15 minutes of cooking the rice, add 2/3 of the beets (puree remaining 1/3 beets in blender and set aside)
When rice is just about cooked, add peas and mint and continue to cook a couple more minutes
Remove from heat, stir in Feta and puree beets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 16.7mg||5 %|
|Sodium 4462.6mg||154 %|
|Potassium 246.8mg||6 %|
|Total Carbohydrate 45.9g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 43.7g|
|Protein 7.1g||10 %|
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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: 269
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