Pilaf of Beetroot, Feta & Turmeric

Pilaf, according to the Oxford Companion to Food, is a Middle Eastern method of cooking rice so that every grain remains separate.  Beetroot, also known as beets, are an excellent source of folate and manganese.  They also offer protection against heart disease.  Turmeric is what colors the rice yellow and has long been used as a powerful anti-inflammatory in both the Chinese and Indian traditional medicine. Turmeric has been used for over 2500 years in India, where it was used as a dye and a condiment. I used to conduct spice walks when I lived in Singapore and turmeric was something Indian women smeared on their new born babies because of its antibacterial properties.  If you like this pilaf, then you might also like:  Chicken with Coriander Pilaf, Chicken and Bulgar Pilaf (scroll down to view recipe).

For more health benefits derived from turmeric, click here.

Serves 6
recipe adapted from Cuisine magazine
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2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3/4 cup brown basmati rice, soaked for 1 hour then drained well
200g beetroot, peeled and finely chopped
775ml hot vegetable or chicken stock
1/2 teaspoon ground turmeric
1 cinnamon stick
3/4 cup white basmati rice
small bunch cilantro (coriander), chopped
200g feta, crumbled

Heat 1 tablespoon each of the oil and the butter in a medium heavy-based frying pan over medium heat. Add half the onion and fry for 5 minutes. Stir in the brown basmati rice and fry for 3 minutes then add the beetroot and 400ml of the stock. Bring to a boil, reduce to the lowest simmer, cover, and cook 25 minutes without lifting the cover. Remove from the heat and leave to rest, covered, for 5 minutes then uncover to cool for 15 minutes.

While the beetroot pilaf is cooking, start the turmeric pilaf, which takes less cooking time. Heat remaining oil and butter in a medium heavy-based frying pan and add the remaining onion, turmeric, and cinnamon. Fry for 5 minutes then stir in the white basmati rice and cook for 3 minutes, stirring. Add the remaining 375ml hot stock, bring to a boil, reduce heat to the lowest simmer, cover, and cook for 15 minutes without lifting the cover. Remove from heat and leave to rest, covered, for 5 minutes.

In a large serving dish, carefully fold together the pilaf’s along with the cilantro and feta.

The Culinary Chase’s Note: Beautiful! I love the purple-crimson and golden colors in this dish.  The beetroot adds a bit of sweetness to the rice.  You can use white basmati instead of brown basmati so use the same cooking time and stock quantities you would for the turmeric pilaf.  Serve warm, not hot as the colors will blend together if you combine them while hot.