Bounty Rice

This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. I used chicken and I also used leftover basmati rice, which gave the whole dish a great flavor. I also garnished the top with fresh parsley. Feel free to alter the herbs and change the style of the meal.

Ingredients & Preparation

½-1 pound / 250-500g ground beef, pork, or chicken
1 cup / 250 ml onion (chopped)
1 cup / 250 ml green pepper (chopped)
Saute in large frying pan until meat is browned and vegetables are soft.

4 cups / 1 L fresh tomatoes (diced)
4 cups / 1 L cabbage (shredded)
3 cups / 750 ml cooked rice
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil, or a ¼ cup fresh basil (finely chopped)
½ teaspoon garlic powder, or one 2 cloves fresh garlic (minced)
Stir in, cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

½ cup / 125 ml sour cream
1 cup / 250 ml mozzarella cheese (shredded)
Stir in sour cream. Sprinkle cheese on top and cover until cheese is melted. Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frying pan, pour into greased 2-quart / 2-L casserole and bake at 325°F until cabbage is tender and casserole is bubbly, 30-40 minutes. Top with cheese and let melt.

Janet Regier, Newton, Kansas
Regina Christman Martin, Brownstown, Pennsylvania

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