Fall Session: Week 5 Recipe (Burdock, Beet, & Walnut Pilaf)

(Recipe courtesy of Heather, Kailyard Kitchen)

Burdock, Beet, and Walnut Pilaf

Here’s another option to utilize your burdock along with some of the other veg in this week’s box. A great side to go along with roasted chicken or a pork chop.

• 2 cups basmati rice
• 3 tablespoons butter
• 2 cipollini onions, finely diced
• 1 clove garlic, minced
• 1 large burdock root or 2 medium sized, washed and cut into matchsticks or small dice
• 1 large beet or 2 small beets, cut into matchsticks or small dice
• 1 orange, zested and juiced
• 3 cups chicken or vegetable stock
• 2 cups braising greens, roughly chopped
• 1/4 cup walnuts, toasted and lightly crushed
• 1/4 cup goat cheese
• 1/2 bunch parsley, chopped

1. Wash rice in a strainer until the water runs clear, set aside.
2. In a Dutch oven, heat butter over medium heat. Add onions and sauté until transparent.
3. Add rice, garlic, orange zest, burdock, and beets, stirring until everything has been coated with butter.
4. Stir in the stock, orange juice, and braising greens. Bring the mixture to a boil, then to low and cover. Cook until liquid is absorbed, 20-25 minutes.
5. Stir in walnuts, goat cheese, and parsley right before serving.