Beet and Asparagus Rice

Here is a beautiful looking and tasting rice dish that uses the plethora of beets that I get in my winter CSA organic box. This dish can be eaten by itself or served alongside pretty much anything. I love the vibrancy of colors and flavors. Click here to print recipe.

Beet and Asparagus Rice

Serves 4


4 medium sized beets, washed and chopped into small cubes 

Chop asparagus into 1” bits and set aside.

1 large onion, sliced

1” piece of ginger, minced

 1 cinnamon stick

2-3 star anise

2 cups uncooked long grained rice (basmati), washed and set aside

3 1/4 cups broth or water 

1 tsp turmeric powder

1/2 tsp chili powder (optional)

1/2 bunch fresh cilantro, chopped

2 tbs ghee or any oil

Salt & pepper to taste


  • Heat oil on medium high in a large sauté pan (I used a paella pan).
  • Add ginger, stir for a 30 seconds, add cinnamon, star anise and onions and sauté for 4-5 minutes till the onion begin to soften.
  • Add the chopped beets and mix well.
  • Add the turmeric and chili powder and give it a quick stir.
  • Add the rice, broth, seasonings and mix well.
  • Cover the pan and bring the mixture to a simmer. Lower the heat and cook for about 15 minutes.
  • Add the chopped asparagus and cilantro.
  • Remove from flame and allow it to rest covered for an additional 10 – 15 minutes or so.
  • Remove the cover and fluff up the rice, adjust seasonings to taste, top with a little ghee and serve.

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