Description
- Using a thick bottomed pot, sauté onion and garlic in the butter and oil until tender and lightly coloured.
- Add the rice, grated beetroot and enough vegetable stock to cover the rice.
- Each time the stock is absorbed add another cup of stock and continue to stir.
- Half way through the cooking process add the quinoa and 1 cup of stock.
- Continue to cook until the quinoa is tender with a little bite still.
- Season with and mix through the relish.
- Fold through the crème fraiche or sour cream and plate.
- Garnish with toasted almonds and cress.
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