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Braised
Cabbage and Basmati/Lentil Pilaf
From: jules
Braised Cabbage
- 2 T oil
- 1 c finely chopped onion
- 1 large garlic clove , minced (I used 4)
- 4 c thinly sliced green cabbage, about 2/3 of a small head (I
used one whole medium head of red cabbage)
- 1/2 c water
- salt and fresh ground black pepper to taste
- (I also added about 1/3 c raspberry vinegar at the end - very
nice with red cabbage)
Pilaf:
- 2 c water
- 2/3 c white wine (I used vegetable stock)
- 1-1/3 c uncooked basmati rice
- 1/2 c dried lentilles du Puy (french lentils) or brown lentils
- 1/2 t salt
- 1 t chopped fresh tarragon or 1/2 t dried tarragon
- 1 c cherry tomato halves
- fresh-ground black pepper to taste
Saute onions in oil until they have softened. Add the garlic, cabbage,
(1/2 c) water, salt and pepper and cook covered for 10 minutes, checking
periodically to make sure that it doesn't scorch. Remove lid and cook
additional 20 minutes over medium heat stirring every 5 minutes or
so.
While cabbage cooks, start the pilaf. Bring (2 cups) water to
boil with the wine. Add the rice, lentils, tarragon, and salt. Cover
and cook on low 20-25 minutes or until rice and lentils are tender.
Stir the braised cabbage into the rice. Add the cherry tomatoes,
season with salt and pepper and stir gently. Serve hot.
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