Warm Short-Grain Brown Rice with Red Cabbage and Ricotta Salata

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 cup walnuts (4 ounces)
2. 2 tablespoons unsalted butter
3. 2 tablespoons extra-virgin olive oil
4. 1 medium red onion, finely diced
5. 1 pound red cabbage, cut into 1-inch pieces (4 cups)
6. 2 tablespoons red wine vinegar
7. Salt and freshly ground pepper
8. 1 1/2 teaspoons chopped thyme
9. 1/2 cup water
10. 2 cups Thyme-Scented Short-Grain Brown Rice
11. 4 ounces ricotta salata cheese, crumbled (1 cup)

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop.
2. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented Short-Grain Brown Rice, ricotta salata and toasted walnuts. Transfer to a bowl and serve.