The perfect lunch or dinner for a busy weekday!
Serves: 4-5 Prep. time: 15′ Cooks in: 25′ Ready in: 40′
1 glass of water long-grain white rice
2 medium beetroots, peeled, diced
150 g pork sausage, sliced, cooked
1 large onion, grated
1/4 cup extra-virgin olive oil
1 cup Greek Kefalograviera cheese or Parmesan, grated
1/2 tsp Tabasco
In a shallow frying pan with lid heat oil on medium heat and cook onion until translucent. Add rice and stir with a wooden spoon constantly until all oil is absorbed.
Add 2 glasses of lukewarm water and when it comes to a boil low down heat and stir in beetroot. Cover with lid and let simmer for 5 minutes.
Add Tabasco and freshly ground pepper. Season with some salt (not much because Parmesan and sausage are salty).
Cook for another 12 minutes, until rice absorbs all water and is cooked through. Add some extra water if necessary.
A couple of minutes before you remove pan from heat stir in sausage and Parmesan and stir for a few seconds. Divide in plates and serve immediately.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Γιορτινό πιλάφι με ψιλοκομμένο παντζάρι και λουκάνικο