Preparation:
Saute rice in heavy, 2 quart covered casserole in hot vegetable oil until rice becomes opaque. About 3 minutes. Bring broth to a boil and pour over rice. Add bay leaves, parsley sprigs, salt and pepper. Reduce heat. Cover and cook until rice is cooked=D1 about 15 minutes. Set aside. In large heavy skillet, saute cabbages in hot olive oil until tender and bright green. About 3 minutes. Stir cabbage into cooked rice and mix well. To serve, sprinkle on toasted peanuts. Add more salt and pepper to taste.
Approximately 15-20 minutes. |
