- The chewy texture and nutty flavor of Black Japonica rice go well with the aromatic vegetables that make this one-dish meal healthful as well as yummy.
2 cups Black Japonica™ rice
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2 cups diced Vidalia onion
1 cup diced celery
1 tablespoon olive oil
1 tablespoon butter
Freshly grated black pepper
4 large carrots, peeled and sliced on the diagonal
½ head cabbage
3 tablespoon chopped fennel fronds
10 oz. fresh mushrooms, sliced
3 cups water
1 cup white wine
1 tablespoon salt
1 tablespoon sugar
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Equipment: 3- or 4-quart roasting pan with lid
Large skillet
Natural gas cooktop and oven
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Servings: 8 to 10
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Preheat oven to 375 degrees.
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Remove and discard any tough outer leaves from the cabbage, soak in cold water for 10 minutes, drain, and pat dry with paper towels. Cut the half head of cabbage in half and then into thin slices.
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Heat the olive oil and butter in a large, heavy-bottomed skillet over medium high heat until hot. Add the rice, onion, and celery, and saute, stirring often, until the onion is soft. Remove from the heat, sprinkle on a generous grating of pepper, mix, and empty into a roasting pan.
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Arrange the carrot slices evenly over the top of the rice. Spread the cabbage evenly over the carrots and sprinkle with the chopped fennel. Top with mushroom slices.
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Mix together the water, wine, salt, and sugar and stir until dissolved. Pour gently over the rice and vegetables, cover the roasting pan with its lid (use heavy-duty aluminum foil if there is no lid), and cook for two hours or until all the liquid has been absorbed and the rice is tender-chewy. The dish will take on a mahogany color from the rice.
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Variations–If you don’t like cabbage, substitute 4 cups of fresh spinach leaves, chopped. If you don’t care for the taste of fennel, substitute an equal amount of chopped fresh parsley. If you are not a vegetarian, add 10 ounces of cubed smoked sausage on top of the mushroom layer.
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Bon appetit!
