Spicy Beet with Coconut and Rice
|Basmati rice||2 Cup (32 tbs), prepared according to your favorite method and set aside|
|Extra light olive oil||2 Tablespoon|
|Sweet onion||1 Large, diced|
|Green chilies||2 , stemmed and sliced in half lengthwise|
|Beets||2 Pound, stemmed, peeled, and diced (2 Beets, 1 Pound Each)|
|Lime juice||1 Tablespoon|
|Unsweetened powdered coconut||2 Tablespoon|
1. In a medium skillet, heat the oil. Over medium heat, sauté onions and green chilies for 7–8 minutes. Add the beets; cover and sauté 5 minutes. Add lime juice and coconut powder; sauté for 3 minutes, or until beets are tender. Turn off heat.
2. Add cooked basmati rice and mix until well blended. Salt to taste.
3. Serve as a stand-alone or with another entrée.
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Calories 584 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 5.6 g27.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 289.3 mg12.1%
Total Carbohydrates 105 g35.1%
Dietary Fiber 9.7 g38.9%
Sugars 21 g
Protein 12 g23.3%
Vitamin A 2.7% Vitamin C 48.3%
Calcium 8.5% Iron 17.5%
*Based on a 2000 Calorie diet