Wednesday, July 29, 2009

Grilled Baby Cabbage with Rice

This Week's Photo


* Steamed Brown Basmati Rice
* Grilled Baby Cabbage
* Chick Peas
* Fresh Garden Tomatoes
* Fresh Plums
* Crispy Carrots

Preparation Notes

We put this lunch together after returning from a trip to the farmers' market. We were lucky enough to find these tender baby cabbages, which we seared to perfection. We then added a number of other items to "round out" the lunch.

Steam the rice and scoop some into the extra large container.

Slice the baby cabbages in half and sear in a small amount of butter or olive oil for a few minutes. Then add about 1/4 inch of water to the skillet, cover, and simmer until tender. Add salt, pepper, and paprika to taste. Place the cabbages on top of the rice.

Add some canned (drained and rinsed) chick peas.

Slice some fresh tomatoes (or include cherry tomatoes) and place in the corner of the extra large container for added nutrition and color.

Place two plums in one of the medium containers.

Peel and slice the carrots and place them in the other medium container.

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