Kidney Bean Chili with Brown Rice and Beetroot Salad

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 4 pcs beets (medium, about 400g total)
• 2 tsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.25 pcs red onion (thinly sliced)
• 1 tsp honey
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beets

   • Wash the beets thoroughly, leaving the skins on. Trim the leaves, leaving about an inch of the stem.
   • Place the beets in a large pot and cover with water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until they are tender when pierced with a fork.
   • Drain the beets and run them under cold water to cool them down.
2. 2

   Prepare the beets

   • Once cool enough to handle, the skins should slip off easily. Use your hands or a paper towel to rub them off.
   • Cut the peeled beets into bite-sized cubes or slices and place them in a medium bowl.
3. 3

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey.
   • Stir in the chopped fresh dill, salt, and black pepper.
4. 4

   Combine and serve

   • Add the thinly sliced red onion to the bowl with the beets.
   • Pour the vinaigrette over the beets and onions. Toss gently to combine.
   • For best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
   • Serve chilled or at room temperature.