Michelle's FreeFrom Red cabbage and radicchio with basmati rice

Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free

A rather unusual combination which works very well – and looks rather exciting!

REd cabbage

2 tbsp olive oil
2 red onions, peeled and sliced
40g/1 ½oz  fresh ginger, peeled and sliced
½ - 1 red chillis, trimmed and sliced thinly
½ red cabbage, very finely sliced
½  large radicchio, sliced
200g/7oz basmati rice
800ml/31/2 cups gluten and wheat
free vegetable stock
100ml/ ½ cup Marsala
4 large bay leaves
sea salt and freshly ground black pepper
150g/6oz green beans – sliced into
largish pieces
a sprig of basil, parsley or coriander to decorate

Heat the oil in a heavy pan and add the onions, ginger and chilli. Fry gently for 5 minutes or until starting to soften.
Add the cabbage and radicchio and continue to cook for a couple of minutes then add the rice. Mix well then add the stock, the Marsala and the bay leaves.
Cover the simmer gently for 25–30 minutes or until the rice is cooked.
Add the green beans and stir well in and season to taste.
Reheat gently before serving. The beans should remain slightly crisp with the totally raw crunch just taken off them.
Spoon onto a serving dish and decorate with a sprig of basil, coriander or parsley .

Serves 6

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