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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.


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