Greek Cabbage and Brown Rice Pilaf

1 Tablespoon Extra Virgin Olive Oil
1 Medium Onion, finely chopped
1-1/2 cups Brown Rice
3 cups Green Cabbage, shredded
2 cups Boiling Water
1 cup finely chopped Tomatoes, fresh or canned
1/3 cup dried Raisins
1 teaspoon Sea Salt
1 teaspoon dried Oregano
1–2 Tablespoons Lemon Juice

Heat oil over medium heat in a medium- to large-sized pot with lid. Sauté onions, stirring frequently, for 1 minute. Stir in the rice and then the cabbage. Sauté for 2 minutes. Add the water, tomatoes, raisins, salt, oregano and cinnamon. Stir mixture and cover with the lid. Turn the heat down to low and allow it to simmer for 15-20 minutes. Rice should be tender at this point, if not replace the lid and allow it to steam for a few more minutes with the heat off. Lastly, stir in the lemon juice as you fluff the rice before serving.

Serves 4–6
Prep and cook time: 30–40 minutes

– Adapted from Cooking Under Pressure by Lorna Sass