Wild Rice with Red Cabbage
Ingredients:
- 1 cup wild rice well washed and drained
- ¼ red cabbage
- 2 medium onions or 1 very large one
- 3 garlic cloves chopped
- ½ cup walnuts coarsely chopped
- 2 tbsp olive oil
- 2 tbsp wine vinegar or balsamic vinegar
- ½ tsp salt or more to taste
- ½ tsp freshly ground black pepper
- 2½ cups water
- ¼ cup finely chopped parsley
Instructions:
- Prep the vegetables: Cut out the core of the cabbage, then thinly slice it into ribbons or strips. Peel the onions, slice in half, and thinly slice into strips as well.
- Sauté the onion: Heat the olive oil in a saucepan. Add the sliced onion and sauté until translucent, about 5 minutes, stirring occasionally.
- Add the cabbage: Add the sliced cabbage, walnuts, garlic, salt, and pepper. Continue cooking, stirring, for another 5 minutes, until the cabbage reduces slightly in volume.
- Cook the rice: Add the wild rice, vinegar, and water. Mix well, cover, and bring to a boil. Lower to low heat (not the very lowest setting, just low) and cook for 50-60 minutes, stirring occasionally. If the liquid runs low before the rice is done, add up to an extra ½ cup of water. It's ready when the rice kernels burst open and the water has fully evaporated. Leave covered, off the heat, for an additional 5 minutes.
- Serve: Stir in the chopped parsley and serve.
Notes:
- Wild rice isn't actually rice, buy it from a source you trust and store it somewhere cool and dry.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
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