Lahanorizo: Greek Cabbage Rice Pilaf

Serves 4:

½-3/4 cup olive oil

1 small onion, finely chopped

1 leek, thinly sliced

2 garlic cloves, grated

1 carrot, sliced

1 (15-ounce) can tomatoes, pureed

1 cabbage, chopped

Salt and black pepper, to taste

 

1 cup Basmati rice

1 cup of​ water

Garnish:

• Juice of a lemon

• Feta cheese

• Finely chopped parsley Optional Add-ins:

• 1-pound ground beef

• ½ cup golden raisins or dried cranberries soaked in hot water until soft

• ½ cup toasted almonds or pine nuts Cook the onion, leek, and olive oil over medium heat for about 10 minutes or until soft and golden.

Add the garlic and warm through.

Add the tomato sauce. Add the carrots, cabbage, salt, and pepper.

Cook until the cabbage wilts.

About 15 minutes.

Taste and adjust seasoning if needed.

Add the rice, 1 teaspoon of salt, and a cup of water.

Bring to a boil, cover the pot and reduce the heat to low and simmer for 15 minutes.

Fluff the rice with a fork and add the lemon juice with the parsley.

Top with the raisins and almonds. Serve with feta cheese. Enjoy!