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Title: Greek Cabbage And Rice Pilaf
Yield: 1 Serving

Ingredients

      1    broth or apple juice for
           -sauteing
      1 c  onion; chopped
  1 1/2 c  basmati rice; or extra long
           -grain
    1/2 lb cabbage; thinly shredded (3
      1    cups)
      2 c  boiling water
      1 c  plum tomatoes; finely
           -chopped
      1    (fresh or canned)
    1/3 c  currants; or raisins
      1    ***
      1 ts salt; or to taste  (i
      1    used 1/2 tsp)
      1 ts dried oregano
      1    (i used 1+ tb fresh)
    1/4 ts ground cinnamon --
      1 tb fresh lemon juice; (1 to 2)
      2 tb minced fresh parsley

Instructions

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.

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Per serving: 1230 Calories (kcal); 8g Total Fat; (5% calories from fat);
33g Protein; 264g Carbohydrate; 0mg Cholesterol; 2397mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 2 1/2
Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Great Veg Cking Under Pressure,Lorna Sass(Aiko Pinkoski

Preparation Time: 0:00

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