John Myers
Ingredients for 4 servings:
- 200 g rice, whole grain
- 200 g beetroot, pre-cooked
- 60 ml vinegar (preferably red wine vinegar)
- 60 ml orange juice
- 60 ml olive oil
- 2 tsp mustard
- 1 tsp salt, approx.
- ½ tsp ground pepper, approx.
- 1 clove(s) garlic, chopped
- 2 tsp coriander powder
- ½ onion(s), red, chopped
- 1 can beans (e.g. kidney beans), drained
- 30 g sprouts (e.g. alfalfa sprouts)
- ½ bunch parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Cook rice as usual in sufficient salted water (approx. 500ml) until tender. Let cool. In a blender, blend beetroot, vinegar, orange juice, oil, mustard, salt, pepper, garlic, and coriander until creamy. Combine rice, beetroot cream, onion, beans, sprouts, and parsley. Tastes best chilled or at room temperature. Tip: If you only have a jar of pickled beetroot, you can substitute the orange juice with beetroot juice.
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