*Buttered Vegetables with Rice and Cheese*
Serves 4 This is a recipe I adapted from a very old cookery book of my mothers by Ida Allen, called the Money Saving Cookbook. It makes great use of bits of this and that. 1/2 a medium head of cabbage, trimmed and chopped (about 1 1/2 cups) a few cauliflower florets, trimmed and chopped (about 3/4 cup)
a few broccoli florets, trimmed and chopped (about 3/4 cup)
1 small onion, peeled and chopped
3 TBS butter
1 cup of raw rice, cooked and cooled (3 cups cooked, can use leftover cooked rice) 2 TBS cream or undiluted evaporated milk (I used the evaporated milk, light) 1/2 cup of grated strong flavoured cheese (90g . . . strong cheddar, grated Parmesan, whatever you have on hand which has a lot of flavour) salt and black pepper to taste Melt the butter in a large skillet. Add the cabbage and onion and cook, stirring over medium heat for about 5 to 8 minutes, until the cabbage is softenly nicely and beginning to colour. Add the broccoli and cauliflower. Cook for a further 4 to 5 minutes, until the cauliflower and broccoli are crispy tender. Add the rice and heat through. Season to taste with salt and black pepper. Add the cream/milk and cheese, stirring it through. Cover and let stand for about five minutes to melt the cheese. Serve hot. Alternately you can use all cabbage in which case you will need 3 cups of cabbage. You want an equal amount of rice and veg. |
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