Vegetable Pink Rice

I like to use canned baby whole beets in this recipe, and slice them myself. They have a fresher taste than the sliced canned beets. This recipe is pretty and tasty enough to serve for company!

Serves 3-4.

Ingredients:

Rice:

• 1 Tbsp refined coconut oil
• 1 c long grain white rice
• 1/2 tsp coarse salt
• 1/4 tsp whole aniseeds
• 1/4 tsp black pepper

Vegetables:

• 1 (15 oz) can whole baby beets
• 1 large orange bell pepper
• 1 small onion
• 1 jalapeño pepper
• 1 Tbsp refined coconut oil
• 2 cloves garlic, minced
• pinch salt
• 1/4 tsp ground coriander
• 1/3 c sliced almonds or other nuts.

Directions:

Rice:

1. In a 2 quart saucepan over medium heat, warm coconut oil; sauté for about 2 minutes. Add salt, aniseeds, and pepper: sauté another 2 minutes.
2. To the reserved beet juice, add enough water to equal 1 1/2 cups. Add this to the rice.
3. Bring to simmer, stir once, reduce heat to low, cover, and simmer 15 minutes.
4. Remove pot of rice from flame (without opening lid) and allow to stand 5 minutes.

Vegetables:

1. While rice is cooking proceed with recipe! Drain the beets, reserving liquid in a 2-cup or larger measuring vessel. Cut beets in 4-5 crosswise slices each. Set aside.
2. Remove seeds, stems, and membranes from bell pepper and jalapeño. Slice the bell pepper in 1/4-inch thick strips. Slice the jalapeño into small thin strips.
3. In a large heavy skillet over medium heat, warm the coconut oil. Add the bell peppers, onions, and jalapeños; sauté for about 4 minutes.
4. Add garlic and sauté another minute. Then sprinkle with salt and coriander.
5. Stir in the sliced beets for just a minute or two, until they absorb the heat. Remove from burner.
6. Add pink rice to the skillet and stir. Serve hot with a sprinkle of sliced nuts on top. This dish is also good cold.