PilafEastern EuropeanEasy

Beet Red Rice

Name: Beet Red Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1½ cups (300 g) long-grain white rice or basmati rice; 2 (280 g) medium beets, peeled, finely shredded on a box grater or in a food processor; 3 cups (720 ml) vegetable broth; 2 tablespoons (30 g) unsalted butter; ½ (80 g) white onion, finely diced; to taste salt; to taste freshly ground black pepper; 1½ tablespoons (22 ml) red wine vinegar; ¼ cup (10 g) fresh dill, finely chopped

From the MyKitchenBank Kitchen

A striking Eastern European pilaf where shredded raw beets stain the rice a deep crimson while cooking, infusing it with earthy sweetness. Bright dill and a splash of vinegar balance the beets' richness, making this an elegant side dish that's as visually stunning as it is delicious. Cooked entirely on the stovetop in one pot.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Measure the rice and broth before you start cooking so they're ready to go.
Have all ingredients prepped and within arm's reach—the cooking moves quickly once heat is high.
Use long-grain white or basmati rice; medium-grain varieties become too soft and starchy.

1
Toast the rice
- Melt the butter in a medium pot (3-quart/2.8 L) over medium-high heat.
- Add the diced onion and cook, stirring often, for 2–3 minutes until softened and just beginning to turn translucent.
- Add the rice and stir constantly for 2 minutes until the grains are coated with butter and smell toasty; you should hear them clicking gently against the pot.
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Ready when: Rice smells nutty and grains are glistening
Tip: Toasting the rice keeps it from turning mushy and adds a subtle depth of flavor.
2
Add beets and broth
- Reduce heat to medium.
- Add the shredded beets and stir for 30 seconds to distribute them evenly.
- Pour in the vegetable broth and bring to a boil, stirring once or twice.
- The mixture will turn a bright pink-red as the heat rises.
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Ready when: Broth comes to a rolling boil and color is uniform pink-red
Tip: Stir well after adding beets so they don't clump together at the bottom.
3
Simmer covered
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and let simmer gently for 18–20 minutes.
- The rice will absorb the liquid and the beet juice will deepen the color to a rich crimson.
- Do not lift the lid during cooking or the steam will escape and the rice may cook unevenly.
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Ready when: Liquid is fully absorbed, rice grains are separate and tender (test one grain between your teeth), surface looks slightly shiny
Tip: Use a pot with a heavy bottom and a lid that seals well to ensure even, consistent cooking.
4
Rest and fluff
- Remove from heat and let sit, covered, for 10 minutes.
- This allows the rice to firm up slightly and the flavors to settle.
- Fluff the rice gently with a fork, breaking up any clumps, being careful not to overmix which can release starch and make it sticky.
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Ready when: Rice is fully tender and grains are separate
Tip: Resting is crucial—it prevents the rice from becoming gluey when you stir in the vinegar and dill.
5
Season and finish
- Drizzle the red wine vinegar over the rice and add a generous pinch of salt and black pepper.
- Stir gently with a fork until the vinegar is evenly distributed and the seasoning is balanced.
- Fold in the chopped fresh dill just before serving, stirring only until barely combined.
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Ready when: Vinegar is evenly distributed, dill is just folded in and still bright green
Tip: Add dill at the very end so its fresh, delicate flavor isn't lost to heat or oxidation.

Good to know

Tips

Beets stain everything, including your hands and cutting board. Wear an apron or have paper towels ready, and consider wearing food-safe gloves while shredding the beets.
For the brightest, most vivid color, use raw shredded beets rather than cooked or canned—they release more pigment as the rice cooks.
If you don't have a food processor, a box grater works perfectly and gives you more control over the texture; aim for fine shreds about the size of matchsticks.
This rice pairs beautifully with roasted or braised chicken, duck, or hearty vegetables like mushrooms or root vegetables.

Make ahead

Beet Red Rice can be made up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium-low heat with a splash of broth or water for 3–4 minutes, stirring occasionally. Add fresh dill just after reheating. Do not reheat in the microwave, which tends to dry it out.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 2 days in an airtight container or covered bowl. Freezer: up to 1 month in a freezer-safe container. To reheat, thaw in the fridge overnight, then warm gently on the stovetop with a little broth added back in. The dill should always be added fresh after reheating.

Substitutions

vegetable broth → chicken or beef broth. Chicken broth adds a lighter flavor; beef broth adds deeper, richer tones. Use the same amount.
red wine vinegar → apple cider vinegar or white wine vinegar. All three add tartness and brightness. Apple cider is slightly fruitier; white wine is more delicate. Start with 1 tablespoon and taste, adding more if needed.
fresh dill → fresh parsley or fresh chives. Parsley is milder and more herbaceous; chives are sharper and onion-forward. Use the same amount.
unsalted butter → olive oil or neutral vegetable oil. Use 1.5 tablespoons oil instead of 2 tablespoons butter. Olive oil adds a peppery note; neutral oil keeps the beet flavor front and center.