Greek cabbage and rice pilaf

4 Servings

Ingredients

QuantityIngredient
1cupFinely chopped onion
cupWhite rice
½poundsCabbage; thinly shredded\\
3cupsWater; (including liquid from tomatoes)
14½ounceCanned tomatoes; drained and chopped
cupRaisins
1teaspoonNo-salt seasoning
1teaspoonDried oregano
¼teaspoonGround cinnamon
2tablespoonsLemon juice; freshly squeezed
2tablespoonsFresh parsley; minced

Directions

Put everything in rice cooker . Stir. Cover and allow to cook until rice cooker shuts off. Carefully remove lid, quickly stir mixture. Stir in lemon juice to taste and the parsley. Cover and allow to steam for 10 minutes before serving. Serve immediately.

Notes: I used Uncle Ben's rice (If you use brown rice add more liquid).

Fresh tomatoes work as well as canned. Currents can be used instead of raisins. I used green cabbage but other kinds would probably work just as well.

Recipe by: Adapted from:Great Vegetarian Cooking Under Pressure - Sass Posted to fatfree digest by Patty in Arizona <sharpy@...> on Oct 23, 1998, converted by MM_Buster v2.0l.