A delicious yet simple greek recipe by Diane Kochilas, as presented at the Culinary Institute of America's 2012 Worlds of Healthy Flavors Retreat.
3 Tbsp Extra virgin Greek olive oil
1 Cup Onion, coarsely chopped
3 1/2 Cup Green cabbage, washed, thinly shredded
1 Cup Plum tomatoes, peeled and chopped
2 3/4 Cup Water
1 Cup Long grain brown rice
1/2 Cup Raisins, dark, seedless
1/2 Cup Almonds, blanched, finely chopped
1/4 Tsp. Cinnamon
Cayenne to taste
Paprika to taste
Salt to taste
1. In a heavy stewing pot, heat the olive oil and sauté onion until soft, (2-3 minutes). Add cabbage and sauté over medium heat, stirring frequently with a wooden spoon, until soft and translucent, (3-5 minutes).
2. Add tomatoes and water and bring mixture to a gentle boil. Add rice, raisins, almonds, cinnamon, paprika, cayenne, and salt. Lower heat and simmer uncovered, stirring frequently until liquid is absorbed and rice is cooked.
3. Serve warm, drizzled with olive oil.