1. Cook wild grain
rice in stock until soft, wrap beetroot in aluminium foil and bake at 200˚C for
half an hour until cooked, cut into cubes.
2. Cook cut up
beetroot leaves in rice for a minute, season with salt and pepper, add beetroot
cubes, a handful of grated Parmigiano. Just before serving add a few thin
slices of Parmigiano on top.
No comments:
Post a Comment