Contributed by Healthy Living Magazine, Feb/Mar 1998 Issue

If you don't like the idea of using instant rice, you can substitute 3 cups pre-cooked rice prepared with veggie broth, omit the veggie broth in this recipe, and reduce the cooking time accordingly.

Ingredients

4 cups chopped cabbage (red or green)
1 1/2 cups raw instant brown rice
14-oz can stewed tomatoes (or fresh, chopped tomatoes)
14-oz can veggie broth
1/3 cup sliced toasted almonds
1/3 cup raisins
1 Tbsp plus 1 tsp curry powder
1 Tbsp olive oil
1 Tbsp honey
1 tsp turmeric (optional)
1/8 tsp cayenne powder (optional)

Instructions

Heat oven to 400 F. Lightly oil a 1 1/2 quart casserole. In a large bowl, combine all ingredients; mix well. Spread mixture evenly in baking dish; cover tightly with lid or foil and bake 35 minutes. Remove rice dish from oven, stir, re-cover, and let stand for at least 10 minutes. Serve hot or at room temperature, with a yogurt/cucumber dip (Cucumber Raita).

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