Red Rice With Beetroot Leaves

1. 1

   Wash your red rice, drain, and soak the rice again in water for approximately 20-30 minutes before cooking. Cook for 30-40 minutes, along with the sumac and salt, with almost thrice the amount of water as the rice. Start off with a little less - keep adding water as you go along.

2. 2

   Chop up the beetroot leaves.

3. 3

   Once the rice is cooked, let it cool for 10-15 minutes. Then add the chopped leaves and mix well. Finish off with a dash of olive oil on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.