Cabbage Rice Stir Up

"A quick and easy lunch or side dish." 
Recipe By :Ellen M. Ennis Davis
Serving Size  : 4     

  3        tablespoons  olive oil
  4        cups  cooked rice -- leftover or cooled
  1        large  onion -- rough chopped
  1        stalk  celery -- chopped
  1        clove  garlic -- minced
  5        whole  cabbage leaves -- chopped fine
  2        tablespoons  cornmeal
  1        cup  stock
  2        teaspoons  hot sauce
  4        tablespoons  fresh parsley -- chopped
  1        medium  carrot -- shredded

In a deep skillet heat oil on high heat. Add Onion, Cabbage and celery; sauté until onions are translucent.

Reduce heat to medium, add rice and cornmeal stirring to avoid sticking

Mix hot sauce into stock and add to the pan. Simmer until rice mixture has absorbed the stock and has a dry texture.

Add carrot and parsley stir and cook another minute.

season to taste.

Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving: 375 Calories; 11g Fat (26.4% calories from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 89mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

NOTES : The cornmeal is added to complete the protein in the rice.