Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetarian >> Braised Cabbage and Basmati/Lentil Pilaf

Print this Recipe    Braised Cabbage and Basmati/Lentil Pilaf

2 T oil
1 c finely chopped onion
1 large garlic clove , minced (I used 4)
4 c thinly sliced green or red cabbage, about 2/3 of a small head
1/2 c water
salt and fresh ground black pepper to taste
1/3 c raspberry vinegar (optional)

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.