Servings: 4 doses
ingredients
- 1 tablespoon of olive oil
- 1 large beetroot (raw)
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1 cup brown basmati rice
- 2 + 1/4 cups vegetable broth
- 250g brown mushrooms
- Salt and black pepper to taste
- 1/3 cup chopped walnuts
- Thyme to taste
Preparation
- Slice the mushrooms.
- In a pan with a drizzle of olive oil, sauté the mushrooms. When they are toasted, set aside.
- In the same pan, add the chopped garlic and cumin.
- Use gloves to peel and scrape the beets.
- Add the grated beetroot to the pan. Shortly afterwards add the brown rice. Season with salt and black pepper to taste.
- Cover the rice with the vegetable broth. Let it cook over low heat for around 20 minutes.
- Add the cooked mushrooms and coarsely chopped walnuts again. Let it cook for another 5 minutes.
- Serve with thyme.
