+

Spicy Beet and Spinach Stir-Fry Over Sesame Rice

Sign up to save this recipe to your profile Sign Up Now ›
2 servings Easy
Total: Active:
2 Ratings 

Ingredients (14)

  • 3/4 cup white rice
  • 1 tablespoon sesame oil
  • 1 3/4 cups water
  • Salt
  • 1 red onion
  • 1 red Thai chile
  • 2 cups baby spinach
  • 1 pound yellow beets
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 cup curry leaves
  • 2 tablespoons unsweetened coconut
  • 1 teaspoon black sesame seeds
Try Amazon Fresh
Nutritional Information
  • Calories580
  • Fat19.62g
  • Saturated fat5.01g
  • Trans fat0.03g
  • Carbs92.77g
  • Fiber10.49g
  • Sugar19.09g
  • Protein11.39g
  • Cholesterol
  • Sodium1478.67mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Spicy Beet and Spinach Stir-Fry Over Sesame Rice

Can’t “beet” the winter cold? This vegan recipe should help! Using a fresh cooking method for stir-frying beets, this bright and spicy dish features cumin, Thai chile, turmeric, and fresh curry leaves. It’s just what you need to make it through the (hopefully) last freezing month of the year.

Instructions

  1. 1In a small pot, bring the rice, sesame oil, 1 1/4 cups of the water, and a pinch of salt to a boil over high heat. Stir once, cover, reduce the heat to low, and cook for 12 minutes. Remove the pot from the heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
  2. 2While the rice cooks, peel the red onion, halve, and thinly slice. Rinse the Thai chile, halve lengthwise, and remove the seeds. Thinly slice crosswise. Rinse the spinach. Peel the beets, halve, and slice about 1/8-inch thick.
  3. 3Heat the oil in a large high-sided pan over medium-high heat. When the oil is shimmering, add the beets, red onion, and Thai chile. Sauté until beginning to soften, about 5 minutes. Add the spice mix, stir to combine, and cook until fragrant, about 1 minute.
  4. 4Add the curry leaves and remaining 1/2 cup water to the pan with the beets. Cover the pan, reduce the heat to medium, and cook until the beets are tender, about 3 minutes. Uncover and cook until the pan is almost dry, about 1 minute more.
  5. 5Add the rice and shredded coconut to the pan with the beets and stir to combine. Cook until all ingredients are warmed through and combined, about 2 minutes. Add the spinach and stir to wilt, about 1 minute.
  6. 6Divide the stir-fry evenly between 2 plates. Garnish with sesame seeds and serve.
Load Comments

Recommended from Chowhound

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend
Food Trends

Phony Guacamole: Skyrocketing Avocado Prices Have Caused a Frightening New Trend

by David Watsky | Avocado prices are on the rise due in part to increased global demand, a reportedly bad growing season...

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit
Recipe Round-Ups

Peaches, Please: 7 Things to Make with Summer's Perfect Fruit

by Leena Trivedi-Grenier and Jen Wheeler | A perfectly ripe peach is the sweet apotheosis of summer. After the seasonal first thrill of eating...

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store
Shop

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store

by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...