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Cumin cabbage with black rice

When you have leftover boiled rice, you can make quick and easy salads, pilaf or use it for stuffing, meatballs, burgers and so on. For example, this cumin cabbage with black rice is ready within 15 minutes – perfect as a main vegan dish or serve it as a side dish with grilled meat and fish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp chilli flakes
  • 1 ripe tomato chopped
  • 1.5 cup chopped spring greens savoy cabbage or kale
  • ½ glass vegetable stock
  • 1 cup cooked black rice
  • Lime juice to serve

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a pan and gently sauté the onion for 5 minutes, then add the garlic, turmeric, chilli and cumin seeds. Stir for 30 seconds, then add the chopped tomato, the stock and the rinsed greens.
  3. Put a lid on and cook for about 5 minutes, until the cabbage becomes tender.
  4. Add the rice and season to your liking.
  5. Warm through, then add a squeeze of lemon juice and serve.