Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Yellow beets and tomatoes, with rice<br />
Yellow beets and tomatoes go divinely together. This is only one<br />
way—the simplest one—to serve them.<br />
Golden yellow beets<br />
Fresh or canned whole<br />
tomatoes<br />
Wild rice mix<br />
Olive oil<br />
Salt and pepper<br />
Garlic<br />
Onion<br />
Celery<br />
Sugar<br />
Optional<br />
If you are using fresh tomatoes, blanch them<br />
briefly in boiling water and remove the skins,<br />
then cut them in half and bake them with the<br />
beets.<br />
Otherwise bake the beets as on page 94 and<br />
warm the tomatoes from the can in the<br />
microwave.<br />
Prepare the rice according to directions. Serve<br />
the beets and tomatoes on a bed of rice. If you<br />
like, make a nice runny sauce out of the juice<br />
from the canned tomatoes, combined with a<br />
teensy mirepoix of very finely chopped onion,<br />
garlic and celery, and pour that over the rice first.<br />
Salt and pepper the tomato parts to taste—the<br />
beets will be fine as is. If necessary, add sugar, a<br />
pinch at a time, to stabilize the flavors of the<br />
tomato parts.<br />
Serves 1 per beet<br />
Cooking time: 1 hour<br />
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