Give Savannah Red Rice a slightly sweet twist this weekend. Cooked until tender, the rice is finished with butter, maple syrup, and Dr. Cowan’s Garden Three Beet Blend, then lightly crisped in the pan. Serve warm with a dollop of Greek yogurt for the finishing touch.
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1 cup Savannah Red Rice
3 cups water + 2 tbsp
Pinch of sea salt
2 tbsp butter
2 tbsp maple syrup
1 tsp Dr. Cowan’s Garden Three Beet Blend
In a medium saucepan heat the water to a rolling boil. Add the salt and rice.
Turn heat to low and simmer covered for 30-40 minutes or until soft and all the water is dissolved.
Allow to settle for at least 20 minutes
In the same pan on medium heat, add the maple syrup, water, and Three Beet Blend. Add the butter and sauté until lightly crisped stirring constantly.
Serve warm with a dollop of Greek yogurt.
