Golden Beet ‘n Edamame Pilaf
When you hear “rice pilaf” is on the menu as a side dish, doesn’t it often conjure up boring food memories of the past? Well, this pilaf is anything but boring. In fact, it’s all dressed up for dinner with the sophisticated addition of wheat berries and sweet golden beets with crunchy and colorful edamame, asparagus, carrots and yellow squash.
Ingredients
- 1 small bunch golden beets trimmed (see directions below)
- 1 tablespoon olive oil
- 1 shallot chopped
- 3 carrots chopped
- 1 cup chopped asparagus
- 1 large yellow squash trimmed and diced
- 1 cup cherry or grape tomatoes quartered
- 1/2 cup frozen shelled edamame
- 2 tablespoons orange juice freshly squeezed if possible
- 1 cup cooked wheat berries cooked according to package directions
- 2 cups cooked brown or wild rice cooked according to package directions
- 1 tablespoon toasted sesame seeds
- Salt and freshly ground pepper to taste
- 1/2 cup sliced fresh basil leaves
Instructions
- Prepping Beets: preheat oven to 450 degrees F. Cut a piece of foil large enough to encase beets. Trim beets, leaving 1-inch of the stems. (Reserve the leaves and stems for another use such as sautéing or for soups and stocks.) Place beets on foil; wrap tightly.
- Roast beets for 25 minutes. Carefully unwrap foil and pierce beets with a fork. If not very soft, re-wrap and continue roasting until very tender. Depending on the size of the beets, roasting may take up to 15 minutes longer. (sometimes more) Allow wrapped beets to cool, about 15 minutes. Unwrap foil. Cut off tops of beets, discarding stems. Slip off skins with your fingers or a paring knife, discarding skins. Slice beets, about 1/4-inch thick. Cut slices into quarters.
- Pilaf: in a large sauté pan, heat olive oil over medium setting, Sauté shallot, carrots, asparagus and yellow squash for about 6 minutes or until crisp-tender. Reduce heat to medium-low. Stir in beets and remaining pilaf ingredients except basil. Cook for about 8 minutes or until pilaf is heated through, stirring occasionally to prevent sticking. Before serving, stir in basil.
Notes
Make Ahead and Storage Tips: pilaf may be made up to 3 days ahead; cover and refrigerate. Reheat in a covered medium stockpot over medium-low heat, stirring occasionally to prevent sticking. Pilaf may be frozen for up to 3 months.
Buying Fresh Beets: Look for beets that have healthy-looking green leafy tops which signify freshness. When trimming beets, don’t throw away those greens as they contain a powerhouse of nutrients such as fiber, calcium, iron, magnesium, potassium, Vitamins A and C. Beet greens and stems are delicious sautéed or save them for adding to soups and stocks.
Wheat Berries: are a wonderful addition to soups, stews, breads and salads due to their crunchy texture and nutty taste. Look for brands such as Bob’s Red Mill in places like Whole Foods and other natural food stores.
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