Pink Pot Rice, Cheesy Beetroot Rice
by Tarla Dalal
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The Pink Pot Rice is a cheesy one-dish meal that is sure to catch your fancy with its rich taste and captivating appearance. A cheesy white sauce gives this rice preparation a luscious mouth-feel, while beetroot gives it a pleasant flavour and bright colour.
A couple of herbs and spices thrown into the pot give the Cheesy Beetroot Rice a fabulous aroma while also enhancing the flavour. Serve this rice dish immediately on preparation because it contains cheese, and will lose its texture over time.
For the cheesy white sauce- Heat the butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 30 seconds.
- Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously using a whisk.
- Add the cheese, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
How to proceed- Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the beetroot, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the Cheesy white sauce, chilli flakes, and rosemary, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes ,while stirring occasionally.
- Serve immediately.
Cheesy Beetroot Rice video
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Nutrient values per serving
Energy | 647 cal |
Protein | 15.6 g |
Carbohydrates | 64.1 g |
Fiber | 3.8 g |
Fat | 33.4 g |
Cholesterol | 0 mg |
Vitamin A | 582.7 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.2 mg |
Vitamin B3 | 1.6 mg |
Vitamin C | 4.4 mg |
Folic Acid | 12.2 mcg |
Calcium | 433.8 mg |
Iron | 1.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 92.9 mg |
Potassium | 133.7 mg |
Zinc | 1.2 mg |
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6 FAVOURABLE REVIEWS
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