At AD Dietistas we are committed to consuming locally grown fruit and vegetables, respecting the different seasons of the year.

Beetroot is a vitamin bomb! It is a tuber rich in vitamin B, folic acid and also stands out for its high mineral content. Today we propose a beetroot brown rice which is suitable for a first phase of low-histamine diet. Do you dare to try it?

Ingredients (4 people):

2 medium onions
1 clove garlic
extra virgin olive oil
500 g raw beetroot with leaves
1 bay leaf
1 bunch fresh thyme
1 L of low-histamine vegetable broth (e.g. leek, carrot, celery and potato)
300 g brown rice
black pepper
salt

Preparation:

1. Cut the onion in brunoise and chop the garlic: put it in the pan on a low heat, with oil, until the onion turns golden and begins to caramelize.
2. Peel the beets and cut them into 5 mm cubes. Cut the stems and leaves in brunoise.
3. Add the beets, bay leaves and thyme to the pan with the sofrito and cook on a low heat for 5 minutes.
4. Heat the vegetable broth.
5. Rinse the rice very well with a strainer under a stream of water and add it to the pan. Stir in the rice until it is translucent.
6. Pour in the hot broth, stir and leave on a high heat for 8 minutes, stirring occasionally.
7. Lower the heat and cook for 8 more minutes. Season with salt and pepper and raise the heat to finish cooking the rice, 8 more minutes.
8. Leave the rice to rest in the pan for 5 minutes with the heat off and you can serve it.

Lactose and gluten free recipe and suitable for vegans. Inspired by Cuina magazine (nº272, 2023). 

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