11 cups of water
2 cups of cooked brown rice
1 tablespoon of extra virgin olive oil
8 ripe tomatoes, peeled and seeded
3 cloves of garlic, minced
2 medium beets, peeled and chopped
2 sprigs of parsley
2 stalks of celery, chopped
1 medium onion, chopped
1 pinch of cinnamon
Salt to taste
To garnish
Salsa leaves
Cooked beetroot slices
Optional
Cookie cutter in star shape
11 cups of water
2 cups of cooked brown rice
1 tablespoon of extra virgin olive oil
8 ripe tomatoes, peeled and seeded
3 cloves of garlic, minced
2 medium beets, peeled and chopped
2 sprigs of parsley
2 stalks of celery, chopped
1 medium onion, chopped
1 pinch of cinnamon
Salt to taste
To garnish
Salsa leaves
Cooked beetroot slices
Optional
Cookie cutter in star shape
1
Boil the beets, celery, two tomatoes, 10 cups of water, and cinnamon for 45 minutes in a pressure cooker
Let it cool, then strain through a sieve
Reserve the broth
À part, sauté the onion, garlic, and remaining tomatoes in olive oil for five minutes
2
Season with salt
Add the remaining water and cook for 15 minutes
Let it cool, then blend with the rice, parsley, and broth in a blender
Return to heat and let simmer
Cut out star shapes from cooked beetroot with a cookie cutter and distribute among plates
Garnish with salsa and serve.
