INGREDIENTS

INSTRUCTIONS

In a medium saucepan, combine the beets with enough salted water to cover
by 3 inches. Add the sugar and simmer, covered, for 20 to 30 minutes, or
until tender when pierced with a knife. Drain the beets and remove the
skin. In a blender, puree the beets with the chicken stock (you will need
to do this in two batches). Set aside. In a large saucepan, heat the butter
over moderate heat. Add the onion and saute until soft, about 5 minutes.
Add the garlic and rice, and saute another minute. Stir in the reserved
beet puree and boil the mixture, stirring occasionally, for 10 minutes, or
until thickened slightly. Reduce the heat to low, cover the pan, and simmer
for 15 minutes, or until rice is tender and liquid is absorbed. Sprinkle
the chopped parsley over the rice and serve immediately. This recipe yields
4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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