Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Broth or apple juice for
- 1 c Choppped onions
- 1 1/2 c Extra long grain or basmati
- 1/2 lb Green cabbage; thinly
- 1 c Finely chopped fresh or
- 1/3 c Dried currants or raisins (I
- 1 ts Salt; or to taste (I used
- 1 Dried oregano leaves (I used
- 2 tb Freshly squeezed lemon juice
- 2 tb Minced fresh parsley
- 1 -(up to)
- 2 c Boiling water
- 1/4 ts Ground cinnamon
Preparation
From: aiko@mil.emc.com (Aiko Pinkoski) Date: Tue, 13 Aug 1996 14:33:38 -0400 This came out excellent, adapted from "Great Vegetarian Cooking Under Pressure" by Lorna Sass. Almost every recipe Ive tried (subing broth or apple juice for the oil) have been good, so I highly recommend this book! Cook the onions in the broth or juice over medium high heat, stirring frequently, for 1 minute. Stir in the rice then the cabbage. Add the water, tomatoes, currants, salt, oregano, and cinnamon. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Allow the pressur to come down naturally for 7 minutes. Quick release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not quite tender, replace (but not lock) the lid and let it steam for a few more minutes in the residual heat. (I found that it took another 5 minutes or so.) Stir in the lemon juice to taste and the parsley as you fluff up the rice and thoroughly distribute all the ingredients before serving. fatfree digest V96 #224 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
