Instructions

1. Start with cleaning and rinsing the beetroots, and then boil them for about an hour (45-60 minutes depending on their size). I usually cook them with the skin on and then remove the skin after they are cooked. You can also peel them before cooking them.
2. Once they are cooked, let them cool down slightly, remove the peel, and chop them up into little cubes. You can also grate them it you want.
3. Finely chop the (white) onions and the leek and saute them in a bit of oil in a pan (use a thick bottom pan for the best result).
4. Cook the onion and leek for about 5 minutes until they are soft. Add some finely minced/pressed garlic and let it cook with the onion and leek for another minute or so.
5. Season with a bit of salt and thyme. Cook for another minute or two, to get the aromas going.
6. Add a little squeeze of lemon juice – optional.
7. Now, add the rice to the veggies and fry them for couple of minutes, under constant stirring.
8. Then pour in all of the bone broth (can be substituted by a tolerated vegetable bouillon, if need be) and the water. Give it a good stir to make sure nothing is sticking to the bottom of the pan.
9. Bring it to a simmer, turn down the heat and cover the pan with a lid, and let it simmer for about 30 minutes.
10. Once the rice as absorbed all of the liquid, and it looks delicious and creamy, add a knob of butter (optional) and salt to taste.
11. Serve with chopped up cooked beetroot, and some fresh lamb’s lettuce. Enjoy o/