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Cabb Lentil Pilaf

This Cabb Lentil Pilaf recipe uses Onion, Water, Raspberry Vinegar, Uncooked Basmati Rice, and Cherry Tomato Halves. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/3 cup
• 2 cup
• 1 1/3 cup
• 1 cup

Method (preview)

1. 1

   Saute onions in oil until they have softened.

2. 2

   Add the garlic, cabbage, (1/2 c) water, salt and pepper and cook covered for 10 minutes, checking periodically to make sure that it doesn't scorch.

3. 3

   Remove lid and cook additional 20 minutes over medium heat stirring every 5 minutes or so.

4. 4

   While cabbage cooks, start the pilaf.

5. 5

   Bring (2 cups) water to boil with the wine.

6. 6

   Add the rice, lentils, tarragon, and salt.

7. 7

   Cover and cook on low 20-25 minutes or until rice and lentils are tender.

8. 8

   Stir the braised cabbage into the rice. Add the cherry tomatoes, season with salt and pepper and stir gently. Serve hot.