Spiced beetroot coconut rice
- Published: 4 Jan 16
- Updated: 18 Mar 24
Brighten up your day with this invigorating beetroot and coconut rice recipe, full of fresh, zingy flavours.
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Serves 4
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hands-on time 30 min, simmering time 20 min
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Ingredients
- 500g raw beetroot
- 1½ tbsp olive oil
- 2 leeks
- 1½ tsp cumin seeds
- 1½ tsp mustard seeds
- 300g basmati rice
- 500ml vegetable stock
- 400ml coconut milk
- 200g shredded curly kale
- 1 bunch fresh coriander
- Lime wedges to serve
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Method
- Peel the beetroot and chop into thin batons. Gently heat the oil in a large, deep frying pan. Slice the leeks and add. Cook for 8 minutes, stirring now and then. Add the cumin and mustard seeds and cook for 2 minutes. Turn the heat up to medium, add the rice and cook for 2 minutes, stirring. Add the stock and the coconut milk, then bring to the boil.
- Cover and turn the heat to low. Cook for 2 minutes, then add the beetroot, stir, cover and cook for 15-18 minutes until the rice is tender and the beetroot is cooked with bite.
- Pour a kettle of boiling water over the kale in a colander. Drain, then stir into the rice. Cook on high for 2 minutes to evaporate any remaining water and finish cooking the kale. Season with salt, top with chopped coriander and serve with lime wedges.
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- Recipe from October 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 489kcals
- Fat
- 13.9g (7.1g saturated)
- Protein
- 13.6g
- Carbohydrates
- 73.1g (11.9g sugars)
- Fibre
- 8.6g
- Salt
- 1g
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