Beetroot Rice with Caramelized Onions & Mushrooms

Updated: May 26



Brown rice is one of my favorite sides, ever! This healthy grain has always been my go-to accompaniment for roasted vegetables, curries, and stews. You’ll see it featured in some of the recipes on the blog.

Besides being healthy, delicious, and easy to make, it’s also incredibly versatile. Since I’m used to seeing brown rice recipes take the front stage at family gatherings, it’s a little hard to consider it a side dish. It could easily be a main dish. From Peruvian green rice and yellow rice to a famous Christmas rice that my mom makes during the holidays. They’re all so unique and flavorful.

This beetroot rice is so fluffy and tasty! The earthy flavor of beets goes perfectly with the sweetness of the caramelized onions and mushrooms. They take this easy brown rice recipe to the next level! And the spinach adds a nice touch of texture, color, and nutrients.

This beet rice is one of my latest experiments, and I’m so happy with the result! I was looking into simple recipe ideas using pantry staples and frozen veggies. This one didn’t disappoint.

Details:


Yield: 4 servings

Prep time: 10 min

Cooking time: 30 min

Total time: 40 min


Ingredients:


1 cup of brown rice

1 yellow onion

8 oz cremini mushrooms

½ cup frozen spinach

1 can beets (15 oz)

Salt to taste

olive oil

red wine vinegar

Garnish: cilantro


Directions:


  1. In a medium pot, bring 4 cups of water to a boil.

  2. Rinse the rice and add it to the boiling water with a teaspoon of salt and the frozen spinach. You’ll cook the rice uncovered for 30 min in a lot of water, just like you would do with pasta.

  3. Chop the onion into medium slices.

  4. While the rice is cooking, heat a pan. Once it’s hot, add a drizzle of olive oil.

  5. To the pan, add the onion slices and season with salt. Let it cook on medium heat without stirring too often. Stir every 5-8 min for 20 min. This process will caramelize the onion.

  6. Once the onions have caramelized a bit (about 20 min), add the mushroom slices, a splash of red wine vinegar, and cook for 10 min. By now, both the rice and the mushrooms should be ready.

  7. Remove the rice from the heat and drain the excess water. Partially cover the pot with the lid and let the water out. You can also use a strainer. Taste and season with more salt if needed. Let it sit covered for 10 min to absorb any extra moisture. I learned this technique here, I highly recommend this method. I haven’t used my rice cooker in a while!

  8. In the meantime, open the can of beets, drain thoroughly, and dice the beets. Since we’ll add them to the rice, we want to avoid any extra liquid. That may make the rice mushy.

  9. Once the rice is ready, add the beets and combine them.

  10. Serve with the caramelized onion and mushrooms, garnish with cilantro, and voila! It’s ready to be enjoyed.


Notes:


  • Store in airtight containers for up to a week.

  • For meal prep, I recommend adding a protein source like lentils, tofu, tempeh, or beans.

  • Feel free to add more rice if you’d like one or 2 more servings. The rest of the ingredients can remain the same.

  • If you feel more comfortable using a rice cooker, go ahead! As long as you get fluffy well-cooked rice, it will be fine.


Approximate cost:


$5.50. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.

Nutrition:


*Brown rice is highly nutritious, providing the body with a wide array of vitamins, minerals, and antioxidants. It contains more fiber than refined grains like white rice. Choosing fiber-rich whole grains like brown rice may reduce belly fat and help you lose and maintain a healthy weight. Brown rice is packed with fiber, lignans, and magnesium, which all have beneficial effects on heart health and heart disease risk. Also, it does not contain gluten and is a safe and healthy choice for those following gluten-free diets.


* Beets are high in vitamins and minerals and low in calories and fat. They contain inorganic nitrates and pigments, both of which have several health benefits, as well as a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure, and stroke. Also, eating beets may enhance athletic performance by improving oxygen use.


*Onions have antioxidant and anti-inflammatory effects and have been linked to lower blood sugar levels and improve bone health. They consist mostly of water, carbs, and fiber, which can feed the friendly bacteria in your gut. Though they may cause digestive problems in some people. Onions also contain decent amounts of vitamin C, folate, vitamin B6, and potassium. They’re also rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones.


*Mushrooms are fat-free, low-sodium, low-calorie, cholesterol-free, and packed with fiber, vitamins, and minerals. They are also the only vegan non-fortified dietary source of vitamin D.



Did you try this delicious beetroot rice recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite


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