| 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 |
ts |
Salt; or to taste (I used 1/2 tsp) |
| 1 |
|
Dried oregano leaves (I used 1+ Tbsp fresh) |
| 1/4 |
ts |
Ground cinnamon (up to) |
| 2 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
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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