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Red as a Beet Rice



  • 1/2 cup chopped onion
  • 1/2 teaspoon dried basil, crumbled
  • 1 tablespoon vegetable oil
  • 1 cup converted white rice
  • 1 (15 ounce) can julienned sliced beets, drained, reserve liquid
  • 1 (14 ounce) can chicken broth
  • 1/3 cup grated Parmesan cheese
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  1. Cook onion with basil in hot oil in saucepan over medium heat until onion is soft.
  2. Add rice; cook for 2 minutes.
  3. Drain beets reserving liquid; set beets aside.
  4. Pour chicken broth into 3-cup measuring cup; add reserved beet liquid to measuring cup to equal 2 1/4 cups total liquid. Add to rice mixture. Cover; bring to boil. Reduce heat; cover and simmer for 20 to 25 minutes or until liquid is absorbed.
  5. Gently stir in beets and cheese.

Yields 4 servings.

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