Cabbage and Basmati Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This was an experiment in using what was in my fridge that turned into a success that even my vegetable-phobic kids ended up liking. It's all about the disguise. This was a side dish we ate with some baked chicken. Ingredients:
1 cup basmati rice |
1 small cabbage |
4 tablespoons margarine |
2 stalks celery |
4 garlic cloves |
2 vegetable bouillon cubes or 2 chicken bouillon cubes |
2 cups water |
Directions:
1. Preheat oven to 400.
2. Shred cabbage in food processor.
3. Process garlic and celery in food processor until chopped VERY small.
4. Melt butter in skillet and add rice, cabbage, celery and garlic.
5. Stir until rice is lightly browned and veggies are tender.
6. Pour into 1 1/2 quart casserole dish.
7. Sprinkle bouillon cubes over the top.
8. Pour two cups of water over all.
9. Cover with foil and bake for 50 - 60 minutes or until rice is tender.
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