Pilaf with Cabbage
3/4 cup rice, washed, drained
1/4 cup extra virgin olive oil
1 1/2 cups white cabbage, shredded
1/4 cup red bell pepper, diced
1 cup warm water
2 tbsp currants
1 tbsp pine nuts, lightly toasted
2 tbsp almonds, bleached, sliced, lightly toasted
3/4 tbsp sugar
1/2 tsp cinnamon
Saute the cabbage with olive oil for 3-4 minutes at medium high heat while stirring. Add in the remaining ingredients except water. Continue to saute for 2-3 more minutes. Then add the water, stir. Cover, turn the heat to low and cook until the rice absorbs all the water.
Let the Pilaf stand for about 5 minutes.