date:May 26, 2014
heavy saucepan, saute the onion for 3 mins or until soft. Add the beetroot (reserving tops) and cook stirring over a moderate heat for 2 mins. Add rice and stir until translucent.
3. Dissolve stock cubes in boiling water. Add a little at a time to rice and stir until absorbed. Continue stirring in the stock, gradually, until the rice is just cooked. This process should take around 20 mins. Season to taste with salt and pepper.
4. Heat 1 tablespoon of extra olive oil in a frying pan over a high