- 500 g Beetroot
- 30 g olive oil
- 1 onion, brown, quartered
- 2 cloves garlic
- 190 g buckwheat
- 190 g arborio rice
- 1100 g water
- 2 tablespoons vegetable stock concentrate
- 2 tablespoons snipped chives
Recipe is created for
Preheat oven to 200C. Wrap beeetroot in foil and roast on a tray in the oven for 1 hour or until tender. When cool enough to handle remove foil and peel away skin. (it is a good idea to wear disposable gloves when doing this. Cut beetroot into 1cm dice.
Chop onion and garlic in TM bowl for 3 seconds on speed 7. Add oil and cook for 3 minutes on 100 degrees, speed 1.
Add buckwheat and rice and cook for 2 minutes on 100 degrees, reverse, speed 1.
Add water and stock concentrate and cook for 12 minutes on 100 degrees, reverse, speed 1-2.
Then add beetroot and chives and cook a further 5 minutes on 100 degrees, reverse, speed 1-2.
Transfer to thermoserver and rest for five minutes. Serve topped with toasted pinenuts, feta or goat cheese, or extra chives if desired
Serve topped with toasted pinenuts, feta or goats cheese, or extra chives
This was adapted from a recipe in The Detox Cookbook by Jan Purser and Kathy Snowball
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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