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

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  • Servings: 6

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

How to make this recipe

  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, <em>ricotta salata</em> and toasted walnuts. Transfer to a bowl and serve.

Contributed By Published March 2010

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