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1
Preheat the oven to 425 degrees.
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2
In a medium pot, warm the broth over medium heat.
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3
In a large skillet or heat 3 tablespoons olive oil over medium high heat.
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4
Stir in the rice to coat with the oil, toast for 2 minutes.
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5
Be careful not to burn.
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6
Add the onion and garlic and cook until softened.
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7
Lower heat to medium-medium low.
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8
Begin adding broth about a cup at a time, stirring constantly with each addition.
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9
When liquid is absorbed add next cup of broth and repeat until the rice is cooked.
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10
It takes about 20-25 minutes start to finish.
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11
About 5 minutes into the 20-25 minute cooking process add the diced beets, beet stems and celery.
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12
You can add to the onion mixture earlier in the cooking process if you prefer soft veggies, but I like the texture that happens when they are a little more al dente.
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13
About 15 minutes into the 20-25 minute cooking process add the beet greens to the mixture.
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14
Stir in vinegar.
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15
Taste and add salt, pepper and cayenne sauce to your liking.
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16
Continue cooking until rice is tender.
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17
It will be creamy and delicious.
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18
It should not be runny and the rice should not be overcooked to the point of becoming mush.
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19
Garnish with blue cheese if you so desire.
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20
Serve immediately.
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21
It is wonderful next to white fleshed fish, grilled chicken or meat.
