Curried Cabbage With Rice And Garbanzo Beans

[Guest guest]

The Star Tribune web site says that they are going to print this recipe on

Sunday. It looks pretty good.

 

* Exported from MasterCook *

 

Curried Cabbage With Rice And Garbanzo Beans

 

Recipe By : Star Tribune, 10/17/99

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

1 large onion -- halved and sliced

1 small cabbage head -- shredded,

(1 to 1 1/4 lb.)

OR 1-lb package shredded cabbage

OR coleslaw mix -- (7 or 8 c.)

1 1/2 teaspoons curry powder

OR 1 tsp. ground cumin and 1/2 tsp.

turmeric

1/4 teaspoon hot pepper flakes or cayenne pepper

Salt

freshly ground pepper

1 1/2 cups long grain rice

14 1/2 ounces canned vegetable broth -- (1 3/4 c.)

15 ounces canned garbanzo beans -- drained

1 1/4 cups hot water

 

Serves 4 to 6.

 

This entree gives surprisingly good taste for so little effort. You

briefly saute shredded cabbage and onion with curry powder, then add rice,

vegetable broth and canned garbanzo beans. I like to accompany it with

plain yogurt. For a quick appetizer for this meal, I make a crunchy salad

of grated carrots, water chestnuts and dried cranberries moistened with a

little orange juice and lemon juice.

 

Heat oil in large, wide casserole. Add onion and saute over medium heat 3

minutes. Add cabbage and sprinkle with curry powder, hot pepper flakes and

salt and pepper to taste. Cover and cook over low heat 3 minutes (cabbage

will wilt).

 

Stir and add rice, broth, garbanzo beans and hot water. Stir once and

bring to boil over high heat. Cover and cook over low heat, without

stirring, until rice is tender, 17 minutes. Taste and adjust seasoning.

 

Nutrition information per 1/6 serving: Calories 300, Carbohydrates 58 g,

Protein 9 g, Fat 4 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 210

mg, Calcium 80 mg, Dietary fiber 5 g, Diabetic exchanges per serving: 4

bread/ starch exch. and 1 fat exch.

 

© Copyright 1999 Star Tribune. All rights reserved.

 

 

 

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