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1
Preheat oven to 350 degrees.
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2
Place beets in center of an 18-in.
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3
square of heavy duty foil.
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4
Drizzle with 1 tablespoon olive oil.
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5
Fold together opposite edges of foil in double folds, allowing room for steam to build.
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6
Roast 1 hour and 15 minutes, or until tender.
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7
Cool 30 minutes.
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8
Carefully open foil packet.
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9
Remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup.
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10
Pour liquid in medium saucepan.
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11
Cut beets into wedges.
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12
In 3-quart saucepan cook onion in remaining oil over medium heat until tender; add rice.
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13
Cook and stir 5 minutes.
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14
Stir in dried basil, if using.
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15
Meanwhile, add broth to beet liquid in saucepan.
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16
Bring to boiling.
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17
Reduce heat and simmer.
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18
Carefully stir 1 cup of hot broth into rice mixture.
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19
Cook, stirring frequently, over medium heat until liquid is absorbed.
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20
Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth.
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21
This takes about 20 minutes.
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22
Stir in remaining broth, if there is any.
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23
Cook and stir just until the rice is creamy and tender.
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24
Add beets; heat through.
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25
Remove rice from heat; stir in half of cheese(optional) and basil (if using), and salt and pepper to taste.
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26
Sprinkle with remaining cheese and basil leaves, if using them.
