Greek Cabbage And Rice Pilaf

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CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Rice	4	Servings

INGREDIENTS

		Broth or apple juice for
		sauteing I used juice
1	c	Choppped onions
1 1/2	c	Extra long grain or basmati
		white rice
1/2	lb	Green cabbage, thinly
		shredded 3 cups
2	c	Boiling water
1	c	Finely chopped fresh or
		canned plum tomatoes I
		used 1 cup canned diced
		tomatoes
1/3	c	Dried currants or raisins, I
		used raisins
1	t	Salt, or to taste I used
		1/2 tsp
1		Dried oregano leaves, I used
		1+ Tbsp fresh
1/4	t	Ground cinnamon
1		up to
2	T	Freshly squeezed lemon juice
2	T	Minced fresh parsley

INSTRUCTIONS

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 I've tried (sub'ing
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 Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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