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

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 6
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN
  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. 4 ounces ricotta salata cheese, crumbled (1 cup)
  11. 2 cups Thyme-Scented Short-Grain Brown Rice
  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.
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