Italian Rice with Beets (Riso Rosso)

Olive Trees and Honey, p. 364

4 beets (about 1 pound), peeled and diced or coarsely grated

¼ cup olive oil or vegetable oil

1 large onion, chopped

2 cups long-grain rice

2 ½ cups water

1 teaspoon grated lemon zest

About 1 ½ teaspoons table salt or 1 tablespoon kosher salt

About ¼ teaspoon ground black pepper

1 tablespoon red wine vinegar

¼ cup chopped fresh parsley (optional)

Put the beets in a medium saucepan, add cold water to cover, bring to a boil, reduce the heat to medium-low, cover, and simmer until tender, about 40 minutes. 

Be careful with juice so you don't stain stuff! (I definitely stained stuff.)

Drain, reserving 1 ½ cups of the flavorful red cooking liquid.

In a large, heavy saucepan or flameproof casserole dish, heat the oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add the rice and stir until opaque, about 3 minutes.

Add the water, the 1 ½ cups reserved beet juice, the zest, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Do not uncover during cooking.

Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork. 

"Fluff" is possibly the most fun of all the cooking instructions.

Stir in the beets, the vinegar, and, if using, the parsley. 

And yet we don't often describe food as "fluffy."

The rice can be covered, refrigerated for up to 2 days, and reheated.

Served with a little chicken and a lot of pizzazz!

My Rating: 5/5 "This is wonderful. It's smooth and cool, but thanks to the vinegar it's just tangy enough to be interesting. And becuase it's beets you feel like a million bucks after you eat it. Great stuff!"