VERDE VALLE / RECIPES / White Super Extra Rice with Roasted Beets

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White Super Extra Rice with Roasted Beets

30 to 45 mins Serve 4 Ingredients: 1/2 cup raisins, Verde Valle, 200g spinach leaves, 6 sliced mushrooms , 6 slices bacon, fried and diced, <h3 class="up ccafe">DRESSING</h3>, 3 tablespoons sugar, 1/4 cup bee honey, 1 teaspoon dijon mustard, 1/2 cup white wine vinegar, 1 pinch of pepper, 1/2 cup olive oil, 1 cup Super Extra Rice, Verde Valle, 1 cup yellow corn kernels, 1 cup arugula (plus more for garnish), Goat cheese balls coated with chopped nuts, ½ cup balsamic reduction, 4 beets, quartered, 2 cups water, Olive oil, as needed, 3 sprigs rosemary, 2 chopped garlic cloves, Salt and pepper, to taste,
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White Super Extra Rice with Roasted Beets

White Super Extra Rice with Roasted Beets

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ingredients

1/2 cup raisins, Verde Valle

200g spinach leaves

6 sliced mushrooms

6 slices bacon, fried and diced

DRESSING

3 tablespoons sugar

1/4 cup bee honey

1 teaspoon dijon mustard

1/2 cup white wine vinegar

1 pinch of pepper

1/2 cup olive oil

1 cup Super Extra Rice, Verde Valle

1 cup yellow corn kernels

1 cup arugula (plus more for garnish)

Goat cheese balls coated with chopped nuts

½ cup balsamic reduction

4 beets, quartered

2 cups water

Olive oil, as needed

3 sprigs rosemary

2 chopped garlic cloves

Salt and pepper, to taste

PREPARATION

  1. Rinse and drain the rice. Cook it with 2 cups of water, salt, and pepper for 15 minutes or until soft.
  2. Place the beet quarters on a baking tray. Drizzle with olive oil, season, and roast at 180°C (350°F) for 20 minutes.
  3. On a platter, serve a bed of rice, top with roasted beets, arugula, and goat cheese balls. Drizzle with balsamic reduction. Enjoy.


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