Rosh Hashanah Pilaf, with beets, chard, and beef, is a treat you would not want to miss. With a delicious and creamy flavor, it is too strong to be ignored. No jokes here, its aroma can drag you all the way from the bedroom to the kitchen. If you love to try out cuisines that you have had to chance only in fine dining restaurants, then this pilaf is one best dish to start with. See the recipe below and get started.
Health Benefits
Rosh Hashanah Pilaf is delicious and nutritious. It is a good source of carbohydrate, potassium, magnesium and a host of other nutrients good enough to make humans live healthy lives.
Rice, as one of the ingredients, houses carbohydrates in large quantity and this food nutrient provides energy for everyday activities and metabolism. This energy is used by the body to perfect its daily metabolic activities.
Ingredients
2/3 cup basmati rice
4 oz beet- peeled and shredded
5 cloves garlic- diced
4 tsp white sugar- divided
1 lemon- juiced
1 tsp dill- dried
1 tsp tarragon- dried
1 tsp kosher salt- divided
1 tbsp vegetable oil
1 lb beef- grinded
1 onion- diced
1 cup water
2 chard leaf- stem removed
How To Make Rosh Hashanah Pilaf
- Wash, cover and soak rice in a bowl for 1 hour. Drain, add beet, garlic, 1/2 lemon juice, tarragon, dill, kosher salt and mix well.
- Heat oil in a large saucepan, add beef, salt to taste, stir as you cook until beef is tender. Spoon out beef and stir in onion for 5 minutes before you mix with the beef.
- Add water, some lemon juice and sugar in a bowl to make sweet and sour water and set aside
- Arrange 1 later of chard leaves in the pot, add 1/2 of the rice, 1/2 beef mixture, the remaining rice, the left-over beef mixture, a few chard leaves and pour in the sweet and sour water mixture.
- Cook for 25 minutes before you remove from heat and enjoy.
Trivia
People began to eat onions around 5,000 BCE. That’s to say that humans have now enjoyed this wonderful ingredient for 7,000 years or more.