The first time I made this I really wanted to put some lemon in it. Because, beets and lemons?!?! Oh yes, please. But, it was terrible. The freshness of the lemon really had altercations with the truly savory-ness of this dish. So don’t do it, Lemon Lovers. Save the lemon for better times and enjoy the good, savory kick-in-the-pants this recipe provides.
Side Note: I really apologize for the terrible pictures; plan to upgrade this post after next trip to the farmer’s market. Also, this “Main” tastes SO SO SO much better than what it looks like in the pics.
Cumin Spiced Rice Salad with Beets and Tomatoes
1/2 teaspoon cumin seeds
13 grape tomatoes
1 Tablespoon olive oil
1/2 cup sweet white onion thinly sliced wedges (or chop; I just like the diversity that a good wedge provides)
2 medium sized beets, cleaned well and steamed (I used the last of these)
1 garlic clove, thinly sliced
1 cup cooked rice (I used short grain brown rice, because its texture really complements the other ingredients in rice salads – cooked or cold)
Salt to taste
Avocado (for topping. Optional, but highly recommended)
Directions: place a large skillet over medium high heat. Add cumin seeds and toast for 2 or 3 minutes, or until you can smell the cumin. Add tomatoes and oil to pan. Cover and shake until tomatoes deflate, become tender, and the tomato skin starts to brown slightly. Stir in onions and continue cooking until onions become tender. (If needed, at this point, add a few tablespoons of water to keep the vegetables from sticking to the pan.) Stir in beets and garlic and continue to cook until beets are warmed through. Finally, stir in rice. Season with salt and top with avocado chunks, wedges, or slices and eat. Serves: 2