The vibrant color of this one-pot beet, rosemary and kale arborio rice pilaf make this a show-stopping side dish or vegetarian meal. Thanks to McCormick Gourmet for helping me share this recipe with you.
This week I felt as though I was on the Food Netowrk show, Chopped. Well, minus the judge who goes ballistic when anyone dares to serve him raw red onion (first world problems, buddy), or the crazy ingredients (foie gras with licorice for dessert, anyone?) As part of their Go 4 Gourmet Contest, McCormick Gourmet presented me with dried rosemary, beets, Arborio Rice and balsamic vinegar, and threw down the gauntlet.
As much as I love using Arborio Rice for risotto, a labor of love for any home cook (stir, stir and stir some more), I wanted to come up with a recipe that could be made with a lot less effort. This rice pilaf requires only 15 minutes of prep time and about half an hour of inactive, cooking time. In other words, you get to walk away and do something else while the rice simmers. Because of the qualities of Arborio rice, this method still produces a risotto-like texture.
Knowing that my kids probably wouldn’t be thrilled if they encountered chunks of beet in their rice, I grated it instead. The color produced by the beet juice seeping into the rice is like a tribute to the Psychedelic Furs (you know, “Pretty in Pink”), and acidic balsamic vinegar and salty Parmesan cheese balance the sweet vegetable. The rosemary sits underneath it all, lending an earthy flavor.
My kids actually gobbled this up, and were even more elated when I mixed in some browned chicken sausage. In fact, my eldest son asked me to put some of the leftovers in his lunch box…partly so that he could freak out his friends with the color, but mostly because he was diggin’ the flavors.
So, what if beets, rosemary, Arborio rice and balsamic vinegar were on your countertop? What would you make?
Feeling inspired? Head over to McCormick’s Go 4 Gourmet Contest to enter your recipe for a chance to win one of seven bi-weekly prizes and the ultimate grand prize.
Ready, set, chop – let’s see what you’ve got!
(Several people have asked me about the saucepan seen in the photos. It was handed down to me from my grandparents, but it is the classic Le Creuset Signature Round Wide 3-1/2-Quart Dutch Oven. It has held many curries over the years and works beautifully for this rice pilaf.)
Heat the olive oil in a large saucepan set over medium heat.
Add the onions and cook until they are tender, about 5 minutes.
To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
Stir in the beets, kale and vegetable broth.
Bring the mixture to a boil, then cover and reduce heat to medium-low.
Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
Season with salt and pepper. Serve, grating 1 tablespoon Parmesan cheese over each serving.
Other recipes with rosemary:
Cookin’ Canuck’s Focaccia with Caramelized Onion, Tomato & Rosemary
Cookin’ Canuck’s Baked Tilapia Recipe with Pecan Rosemary Topping
Love Grows Wild’s Crispy Smashed Potatoes
Last Ingredient’s Roasted Vegetable Pizza
Grab a Plate’s Pear & Ricotta Parfait with Rosemary-Infused Honey
One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf
|Serving Size||½ cup|
|Amount Per Serving||As Served|
|Calories 178kcal Calories from fat 43|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 3g||15%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 tsp olive oil
- 1/2 medium yellow onion, chopped
- 3/4 cups arborio rice
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 3/4 tsp McCormick's dried rosemary
- 1 medium beets, peeled & grated (about 1 cup)
- 2 kale leaves, finely chopped (about 1 cup)
- 2 cups vegetable broth
- 1/4 tsp ground pepper
- 6 tbsp grated Parmesan cheese
- Salt, to taste
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onions and cook until they are tender, about 5 minutes.
- To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
- Stir in the beets, kale and vegetable broth.
- Bring the mixture to a boil, then cover and reduce heat to medium-low.
- Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
- Season with salt and pepper. Serve, grating 1 tablespoon Parmesan cheese over each serving.
Disclosure: This post was sponsored by McCormick. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!