Low-Sodium Kidney Bean Chili with Rice and Beetroot Salad

Ingredients

• 1.5 cup basmati rice
• 3 cup water (for cooking, plus more for rinsing)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place 1.5 cups of basmati rice in a medium bowl.
   • Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
   • Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
   • Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
   • After soaking, drain the rice completely using a fine-mesh sieve.
2. 2

   Cook the Rice

   • Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
   • Add 3 cups of fresh water.
   • Place the pan over medium-high heat and bring the water to a rolling boil.
   • Once boiling, give the rice one gentle stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to keep the steam trapped inside.
3. 3

   Rest and Fluff

   • After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
   • This resting period allows the residual steam to finish cooking the grains perfectly.
   • After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
   • Serve hot with your favorite curry or dal.

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.