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Prep
Difficulty
Medium
Time
Estimate
45 mins
Buy a bunch of beets and reserve the tops for the wilted greens. As soon as the Beet Brown Rice has started, prepare the Brussels sprouts and roast. Whip up the Chipotle Goat Cheese. When you add the red wine to the rice and bring it up to a quick simmer, saute the beet greens. Serve the rice on top of the greens with a generous dollop of the Chipotle Goat Cheese and the Brussels sprouts all around. Skip the cheese log to make this vegan and dairy free.
The deep color and flavor of beets enhance brown rice into a crimson & vitamin rich side. Use short brown rice and the risotto style of slowly adding the red wine and broth to give it a slightly creamier essence. If you are feeling less desire to be strapped to the kitchen, toss it in the pot and give it a stir more occasionally. Reserve any greens from the beets to saute lightly and serve alongside.
Tossed with olive oil and roasted at high heat, the edges will become dark and the centers el dente.
Smoky, spicy chipotle is mellowed in the creamy cherve goat cheese. Roll in ground pumpkin seeds with just a pinch of ground chile or chipotle powder. Spread onto bread or crackers.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
