Free Recipe Greek Cabbage and Rice Pilaf

Recipe Type: R Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Greek Cabbage and Rice Pilaf Recipe

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
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
1 -(up to)
2 tb Freshly squeezed lemon juice
2 tb Minced fresh parsley

Greek Cabbage and Rice Pilaf Preparation

From: (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, .

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