Red Cabbage Sloppy Rice

Name: Red Cabbage Sloppy Rice
Yield: 2 servings
Cuisine: British
Ingredients: 2 tablespoons Butter OR Olive Oil; 1 clove Garlic *finely chopped; 1/2 Onion *finely chopped; 3-4 leaves Red Cabbage *about 200g, cut into small pieces; 1 cup (*180ml cup) Arborio Rice; 500 ml Chicken Stock OR Vegetable Stock; 1/4 cup Rice Wine OR Dry White Wine; Salt & Pepper; 2 tablespoons grated Parmesan *plus extra for serving; Pistachio Nuts *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I hesitate to call this dish ‘Risotto’ but it is almost identical. I cook it in the rice cooker but you can cook in the traditional 'Risotto' way with extra stock. I recommend Arborio Rice for creamy texture but Short Grain Rice such as Sushi Rice can be used.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2 tablespoonsButter OR Olive Oil
1 cloveGarlic *finely chopped
1/2Onion *finely chopped
3-4 leavesRed Cabbage *about 200g, cut into small pieces
1 cup(*180ml cup) Arborio Rice
500 mlChicken Stock OR Vegetable Stock
1/4 cupRice Wine OR Dry White Wine
Salt & Pepper
2 tablespoonsgrated Parmesan *plus extra for serving
Pistachio Nuts *optional

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Steps

1

Heat Butter (OR Olive Oil) in a saucepan over medium low heat, cook Garlic and Onion for a few minutes, add Red Cabbage and cook until slightly softened. Add Arborio Rice and combine.
2

Place the mixture into the rice cooker’s inner pot. Add Chicken Stock (OR Water and crumbled Stock Cube) and Rice Wine (OR White Wine). Season with Salt & Pepper as required. *Note: If the Stock is salted, you only need a small amount or no Salt.
3

Press ‘COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, use it.
4

When the rice is cooked, add Parmesan and mix well. Sprinkle with some extra grated Parmesan and finely chopped Pistachio Nuts, and enjoy.