To say this is a mix of everything would be putting in mildly!! Rice is great and it’s even better in my mind when its mixed with sesame in some shape or form. I’m thinking sesame seeds and toasted sesame oil in particular.
Cabbage in many peoples minds, particularly here in Ireland brings up not the best memories of boiled cabbage and ham!! So cabbage (a bit like beetroot) has been undersold as it is very tasty but there’s many more ways to cook it than just boiling it.
Stick with me on the cabbage front, honestly it’s great! If you still can’t look at cabbage then use spinach, kale, beetroot greens, chard….any leafy green will do nicely.
On its own, this dish is lovely but I would generally serve it as a side or add in some prawns, leftover chicken or meat as you fancy!
Serves 5.
- 300g rice
- 350ml water
- 150g cabbage or any leafy greens, thinly sliced
- 1 tsp oil
- 2 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 4 tbsp sesame seeds
- 3 tbsp toasted sesame seed oil
- 2 tbsp raisins
- 1 medium apple, grated
- Place the rice and water in a saucepan, bring to a boil and return to a simmer until all the water has been cooked through. Remove from the heat and fluff up with a fork.
- Heat a frying pan or wok over a medium heat. Add the cabbage and dry fry until it begins to wilt. Remove from the pan.
- Return the pan to the heat and add the oil. Stir through the ginger and garlic and cook until it begins to turn golden.
- Add back in the cabbage with the rice and remaining ingredients until everything is well combined and hot through.
