Recipe - Greek Cabbage And Rice Pilaf

Broth or apple juice for
sauteing (I used juice)
1 cup Choppped onions
1 One half cup Extra long grain or basmati
white rice
One half pound Green cabbage; thinly
shredded (3 cups)
2 cup Boiling water
1 cup Finely chopped fresh or
canned plum tomatoes (I
used 1 cup canned minced
tomatoes)
1/3 cup Dried currants or raisins (I
used raisins)
1 teaspoon Salt; or to taste (I used
One half tsp)
1 Dried oregano leaves (I used
1+ Tbsp fresh)
One fourth teaspoon Ground cinnamon
1 (up to)
2 tablespoon Freshly squeezed lemon juice
2 tablespoon Minced fresh parsley

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.