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“Pink” Pilaf

by Livestrong_Recipes  |  Oct 23, 2018

“Pink” Pilaf
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 10 m
  • COOK
  • 50 m
  • 1 h

Stuffing and potatoes may be traditional Thanksgiving dishes, but it’s OK to break tradition. Try this vibrant pilaf! It’s full of surprising comfort that makes breaking out of a comfort zone so appealing. Recipe and image courtesy of Jackie Newgent, RDN.



  • 2 1/4 cups low-sodium vegetable broth
  • 8 4/5 oz Cooked Beets
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Lemon Juice
  • 1 1/4 tsp sea salt
  • 1 1/2 cups Brown Rice, Medium-grain, Uncooked
  • 1 tsp fresh rosemary
  • 3 stalk scallion(s)


1 Add the broth, beets, olive oil, lemon juice, and salt to a blender. Cover and puree well.
2 Pour the beet-broth mixture into a large saucepan. Stir in the rice and rosemary. Bring to a boil over high. Reduce heat to low, cover, and cook until the rice is done and liquid is absorbed, about 45 minutes. Set aside covered for 5 minutes to complete the cooking process.
3 Stir in most of the scallions, adjust seasoning, and garnish with the remaining scallions. (Hint: Garnish or stir in with some lemon zest for extra citrusy appeal, if you like.)