Yield: 4 Servings
|1 cup||Finely chopped onion|
|1½ cup||White rice|
|½ pounds||Cabbage; thinly shredded\|
|3 cups||Water; (including liquid from tomatoes)|
|14½ ounce||Canned tomatoes; drained and chopped|
|1 teaspoon||No-salt seasoning|
|1 teaspoon||Dried oregano|
|¼ teaspoon||Ground cinnamon|
|2 tablespoons||Lemon juice; freshly squeezed|
|2 tablespoons||Fresh parsley; minced|
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.