Sam Meadley
Great recipe! Thanks for sharing. I cooked the beetroot in the oven for an hour at 160°C. I made some substitutions working with what I had in the cupboard. 1) Switched out the rice for pearl barley. 2) Instead of the wine I mixed 150ml of hot stock w/ a tablespoon of vinegar and lemon juice. 3) Used a generous helping of nutritional yeast instead of Parmesan which give it a lush cheesy nutty flavour (to compliment the already nutty flavour of the pearl barley). Delicious!