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Painted Rice with Beets and Summer Savory

Words by
November 24, 2016
A little flavour goes a long way. As cold weather approaches, it’s natural to seek warming comfort food. A rice dish perhaps? The upside of growing indoors is that you can combine traditional seasonal dishes with exotic fresh flavours at any time of year. With baby beets and summer savory straight from under the Quadra’s gaze, we put together a gorgeous rice dish that looks like a work of art but is actually easily prepared with minimal prep.
Summer Savory
photo © Badeggs, Simone Nocetti
Beets grown indoors often yield smaller bulbs and bigger leaves, but the baby bulbs you will harvest are still bright, beautiful and full of intensity. Here the beets add a splash of colour and a burst of flavour in an otherwise basic rice dish. A sprinkling of pulverised charred shallot gives the rice an exotic dark colour and interesting depth to the dish. Topped with fresh summer savoury, a fragrant herb that reminds us of warm weather, the dish comes out plated to perfection and offers a brilliant bite that will wow your guests.

Painted Rice with Beets and Summer Savory

Serves 4
280 g of Carnaroli rice
100 g of butter
One shallot
80 g of Parmigiano Reggiano
Vegetable broth
50 g of mini yellow beets
50 g of mini red beets
100 g of mascarpone
Salt and pepper
Summer savory
Extra virgin olive oil
14 hours a day of Quadra light
Painted Rice with Beets and Summer Savory
photo © Badeggs, Simone Nocetti
Peel the shallot and roast it in the oven at 250° until it has become completely burnt. It should be black and dry even on the inside. Pulverise into a powder with a blender.

Wash the mini beets, removing the greens (save them for a salad!) and cutting off the root tip. Dress the mini beets with olive oil, salt, pepper and dried or fresh herbs, like sage and rosemary and put them on a baking tray keeping the two colours separate. Roast in the oven at 180° for about 20 minutes.

Peel the yellow beets and puree them with half the mascarpone and a teaspoon of olive oil in a blender.

Do the same, separately, with the red beets.

Toast the rice in a heavy bottomed pan with about 30 g of butter for about five minutes, until the rice becomes transparent. Add the vegetable broth a ladleful at a time,adding more as it absorbs, and continue to cook until done. Stir in the remaining butter, Parmigiano, two-thirds of the ashes and a tablespoon of oil.

Plate and garnish with the beet cream in different colours, dashes of the ash, and abundant leaves of summer savory.
Painted Rice with Beets and Summer Savory
photo © Badeggs, Simone Nocetti