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One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe

Oct 9, 2013 by Dara 28 Comments

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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.
One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

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.

One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

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.

One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

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?

The recipe:

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.

One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

Stir in the beets, kale and vegetable broth.

Bring the mixture to a boil, then cover and reduce heat to medium-low.

One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

Cook until almost all of the liquid is absorbed, 25 to 30 minutes.

One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf Recipe | cookincanuck.com #vegetarian

Season with salt and pepper. Serve, grating 1 tablespoon Parmesan cheese over each serving.

Other recipes with rosemary:

Grilled Potatoes with Rosemary & Smoked Paprika
Cookin’ Canuck’s Focaccia with Caramelized Onion, Tomato & Rosemary
Cookin’ Canuck’s Baked Tilapia Recipe with Pecan Rosemary Topping

Instagram-button If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf

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Prep Time 14 mins
Cook Time 36 mins
Total Time 50 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 6

Ingredients

  • 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

Directions

  1. Heat the olive oil in a large saucepan set over medium heat.
  2. Add the onions and cook until they are tender, about 5 minutes.
  3. To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
  4. Stir in the beets, kale and vegetable broth.
  5. Bring the mixture to a boil, then cover and reduce heat to medium-low.
  6. Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
  7. Season with salt and pepper. Serve, grating 1 tablespoon Parmesan cheese over each serving.

by From the kitchen of cookincanuck.com

Recipe Notes

(Without extra salt) Calories 136.6 / Total Fat 2.3g / Saturated Fat 1.1g / Cholesterol 4.0mg / Sodium 492.2mg / Total Carbohydates 24.0g / Fiber 1.3g / Sugars 2.6g / Protein 4.3g / WW (Old Points) 3 / WW (Points+) 3

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!

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Filed Under: Entrees, Side Dishes, Vegetarian Recipes Tagged With: beet, kale, McCormick, one-pot, Parmesan, recipe, rice, rice pilaf, rosemary

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Comments

  1. Tieghan says

    Oct 9, 2013 at 6:23 am

    It is so pretty, Dara! That color is just incredible! I love that this is made all in one pot and that the prep time is 15 minutes! So perfect for busy nights!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:54 pm

      Thank you, Tieghan! I just love the color that beets impart. And yes, the short prep time makes it even better!

      Reply
  2. Katrina @ WVS says

    Oct 9, 2013 at 7:53 am

    I am a beet fanatic!! This recipe is absolutely fabulous Dara!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:55 pm

      Thanks, Katrina. I’ve fallen in love with beets and I love how this recipe highlights their flavor.

      Reply
  3. Lindsay says

    Oct 9, 2013 at 1:57 pm

    Love this! We just finished our own beet/balsamic/arborio/rosemary recipe too! Funny how the same 4 ingredients can turn into such different dishes. Gorgeous photos. 🙂

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:56 pm

      Thanks, Lindsay! I’m heading over to check it out. I can’t wait to see what you came up with!

      Reply
  4. Olena@iFOODreal says

    Oct 9, 2013 at 3:35 pm

    What a different recipe! The colour is gorgeous! I love beets although many people don’t. I definitely see why your son was so excited about this in his lunch box LOL.

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:56 pm

      He had a great time shocking his friends with the color!

      Reply
  5. Paula - bell'alimento says

    Oct 9, 2013 at 7:43 pm

    So vibrant and delicious! Gorgeous Dara!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:57 pm

      Thank you, Paula! All credit goes to the beets. 🙂

      Reply
  6. gina @ skinnytaste says

    Oct 9, 2013 at 8:34 pm

    Love this photo and the white on white : ) Plus I bet this tastes amazing!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:57 pm

      Thank you, Gina! It was fun working with such a vibrant ingredient.

      Reply
  7. Sommer @ ASpicyPerspective says

    Oct 9, 2013 at 9:18 pm

    Looks delicious, Dara! Love the bright color!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:58 pm

      Thanks, Sommer. The beets really made their mark. And I love how well they went with the rosemary.

      Reply
  8. Tahnycooks says

    Oct 10, 2013 at 6:25 am

    Loving this recipe!! And, I’m so glad that I have beets to use! The color is stunning and I can’t wait to try this!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:58 pm

      Thank you! I hope you have a chance to try it.

      Reply
  9. Manju @ Manju'sEatingDelights says

    Oct 10, 2013 at 11:53 am

    This Pilaf looks ‘sexy’ and so vibrant! Love it…I hope you win 🙂

    Reply
    • Dara (Cookin' Canuck) says

      Oct 10, 2013 at 2:58 pm

      Thanks, Manju! I’m not entering myself, but I’m looking forward to seeing what everyone else comes up with.

      Reply
  10. Bev @ Bev Cooks says

    Oct 10, 2013 at 3:27 pm

    That. Is. Fabulous.

    Reply
  11. Stephanie @ Eat. Drink. Love. says

    Oct 10, 2013 at 11:41 pm

    That color! SO pretty! And I love the flavors in this dish!

    Reply
  12. Amanda says

    Oct 11, 2013 at 2:57 pm

    Beautiful color! So vibrant! And I love that it takes less than 15 minutes to prepare!

    Reply
  13. Kirsten says

    Oct 12, 2013 at 8:26 pm

    Dara,
    I quickly snarfed up all the beet greens in the farm share, but haven’t touched the beets just yet. This rice is so pretty!
    Thanks!

    Reply
    • Dara (Cookin' Canuck) says

      Oct 12, 2013 at 10:49 pm

      Thanks, Kirsten! The beet greens are always such a wonderful bonus when I buy beets.

      Reply
  14. Ani says

    Dec 15, 2013 at 7:52 am

    I plan on making this as my vegetarian/vegan option at Christmas dinner! The colors are just perfect 🙂 I am going to add some peas for the red/green theme and I just love the sweetness they bring!

    Reply
  15. Heather says

    Jan 2, 2014 at 4:14 pm

    This was fantastic and I only made two changes – a bit of pancetta (a little goes a long way) and beet greens instead of kale (since I had them, I figured I’d use them). So simple and delicious! What a great use of beets and a wonderful non-creamy risotto recipe!

    Reply
  16. Laura Rich says

    Mar 17, 2014 at 7:25 pm

    I Googled easy beet recipes for tonight, found yours and made it. It was so good my five year old picky eater ate seconds! This is definitely going in the rotation. Thanks!

    Reply
    • Dara (Cookin' Canuck) says

      Mar 18, 2014 at 8:25 am

      Laura, that’s wonderful! I’m so glad that it was a hit with your whole family. Thank you for letting me know.

      Reply
  17. Stephanie says

    Dec 22, 2014 at 9:36 am

    I’ve made this several times and it’s great. I’m wondering if you think the flavors will work with Golden Beets as well? I have a bunch I need to use up. Thanks!

    Reply

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I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes, as well as healthy lifestyle tips. My cooking motto is that healthy eating never needs to be boring!
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