• Greek Cabbage And Rice Pilaf

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    • Broth or possibly apple juice for sauteing (I used juice)
    • 1 c. Choppped onions
    • 1 1/2 c. Extra long grain or possibly basmati white rice
    • 1/2 lb Green cabbage, thinly shredded (3 c.)
    • 2 c. Boiling water
    • 1 c. Finely minced fresh or possibly canned plum tomatoes (I used 1 c. canned diced tomatoes)
    • 1/3 c. Dry currants or possibly raisins (I used raisins)
    • 1 tsp Salt, or possibly to taste (I used 1/2 tsp)
    • 1 x Dry oregano leaves (I used 1+ Tbsp fresh)
    • 1/4 tsp Grnd cinnamon
    • 1 x -(up to)
    • 2 Tbsp. Freshly squeezed lemon juice
    • 2 Tbsp. Chopped fresh parsley


    1. This came out excellent, adapted from "Great Vegetarian Cooking Under Pressure" by Lorna Sass. Almost every recipe I've tried (sub'ing broth or possibly apple juice for the oil) have been good, so I highly recommend this book!
    2. Cook the onions in the broth or possibly juice over medium high heat, stirring frequently, for 1 minute. Stir in the rice then the cabbage. Add in the water, tomatoes, currants, salt, oregano, and cinnamon. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just sufficient to maintain high pressure and cook for 3 min. Allow the pressur to come down naturally for 7 min. 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 min in the residual heat. (I found which it took another 5 min or possibly 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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