• This rice dish features the sweetness of summer-fresh beets and sweet corn. Lemon juice provides a bright tartness to offset the sweet, making for a perfect, light side dish for any night of the week.

Ingredients

  • 2 tbsp olive oil
  • 1 small-medium sized white or yellow onion, finely diced
  • 1 1/2 cups fresh or frozen corn niblets
  • 1/2 pound beets, peeled and diced small*
  • 3 cups cooked brown or white rice (leftover or fresh is fine)
  • juice from 1 lemon
  • salt and pepper to taste
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 40 Min
COOK TIME 30 Min SERVINGS 4
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Side Dish
COOKING METHOD Stove-Top

Preparation

  1. Cook the rice according to package directions, if not using leftover.
  2. While the rice is cooking, heat a large skillet over medium heat.
  3. Warm the oil and add the onion and a sprinkle of salt.
  4. Saute the onion, until it turns soft and translucent.
  5. Add the corn, and continue the saute, so that the onion begins to brown at the edges and some kernels of corn just start to caramelize a bit.
  6. Then add the beets and another sprinkle of salt.
  7. Cook until the beets soften, stirring often, to prevent sticking.
  8. When the beets are soft, reduce the heat to low and add the rice and juice.
  9. Toss to combine, and cook until the rice is hot.
  10. Season with additional salt and pepper, to taste.
  11. Serve immediately, or refrigerate and warm in the microwave, when ready to serve.

Rating

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