Mediterranean Lemon Rice and Cabbage

🧂 Ingredients

• 3 tablespoons butter
• 2 shallots

  or spring onions (or green onions)
• 2 lemons

  zested and sliced
• 2 cups rice

  long grain
• 4 cups hot chicken stock
• 2 bay leaves
• 2 sprigs fresh parsley
• 1/2 head cabbage

  thinly sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• 1 In a heavy covered casserole, heat the butter until melted. Add the shallots and
  sauté until tender. Add the rice and sauté until it becomes opaque; 3 to 4
  minutes.
• 2 Pour hot broth over the rice, add the bay leaves, parsley sprigs, and zest of 1
  lemon. Season to taste and bring the broth to a boil.
• 3 Reduce the heat to a simmer, cover, and cook until the liquid is absorbed; about
  15 to 20 minutes depending on the depth of your pot.
• 4 Heat olive oil in a large skillet and sauté the sliced cabbage until tender and
  bright green; 3 to 4 minutes. Season to taste.
• 5 Stir the cabbage and remaining lemon zest into the rice and taste for seasoning.
  For serving, top with lemon slices and fresh parsley.

Nutrition Info