Recipes

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

Name: Warm Short-Grain Brown Rice with Red Cabbage and Ricotta Salata
Total time: 50 min
Ingredients: 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

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Ingredient Tips from F&W Editors Salads with Grains

By Grace Parisi

Updated on March 4, 2016

Active Time:

30 mins

Total Time:

50 mins

Yield:

6

Ingredients

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

Directions

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop.
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.