Madagascar Pink Rice Recipes

Spring Pink Rice Beet Burgers

Rice: Organic Pink Madagascar Rice

By:  Kris Kelly

Spring Pink Rice Beet Burgers.jpg

Makes 6 – 4” patties
GF, Vegan, Soy-Free


  • 1 cup Organic Madagascar Pink RiceÔ
  • ½ red onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 can black beans, rinsed and drained
  • 1 cup finely grated, peeled raw beet
  • 1 cup finely chopped Cremini mushrooms
  • 1 teaspoon cumin
  • ¾ teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 2 Tablespoons ground golden flax seeds
  • ¼ cup hemp seeds
  • 2 teaspoons coconut oil or coconut spray
  • Himalayan sea salt and pepper to taste (start with ½ teaspoon of each)


  1. Preheat oven to 350 degrees F.
  2. Using a large skillet over medium-high heat, add non-stick spray or a splash of coconut oil and onion. Sauté 3-4 minutes.
  3. Add garlic and mushrooms to the skillet with a nice pinch of both Himalayan salt and fresh cracked pepper.  Continue cooking for 3-4 more minutes or until onions and mushrooms are soft.
  4. Add rinsed and drained black beans and cooked rice to the skillet. If beans are salt-free, add another small pinch of sea salt. Stir into onion and mushroom mixture. Smash beans slightly with the back of a large spoon.
  5. Transfer cooked mixture to a large mixing bowl. Add raw beets, flax seed meal, hemp seeds, cumin, smoked paprika and cayenne pepper.
  6. Stir until well combined.
  7. Line a baking sheet with parchment paper and spray lightly with coconut oil cooking spray.
  8. Form into patties. I like using the lid of a canning jar for the perfect shape.
  9. Bake at 350 degrees F. for 15 minutes. Flip burgers and continue cooking another 10-15 minutes.
  10. Remove and allow to rest for about 10 minutes.
  11. Serve warm with your favorite condiments.