1/4 pound lean bacon
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives
- Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
- Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
- Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
- Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
- Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
- Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
- Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
- Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.
- Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
- Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.
Makes 4 servings.
Source: Super Foods