Not kidding, best rice you'll ever have. The rolls were equally amazing. I was totally psyched about this one because I made it all from scratch using nothing but my own ideas.. who knew that was possible?
Serves 2
First things first, the rice.
I have dreams about this rice... Seriously, it's the perfect middle eastern type of dish that everyone will enjoy. Would go perfect with any meal!
1 cup jasmine rice
1 1/2 - 2 cups water, enough to cover rice and go 1/2 inch above. Trick- put your finger in the pan pointing straight down and resting on top of the rice. If the water line comes up to that first crease in your finger above your nail, you're good)
1/3 cup raisins (or more :)
1 heaping tsp cumin powder
1/2 tsp garlic powder
1 tsp sea salt
1 tsp coconut oil
Mix everything in a saucepan or rice pan and bring to a boil, let boil 3-4 minutes and mix, mix, mix. Turn heat to low and just when it settles down mix again then let simmer until done, don't touch or mix it after this! The only exception is grabbing some rice from the outer edges to taste test to see if it's done. The smell alone will make you want to gobble it down right away, uncooked rice and all.
Stir fried veggies
2 chopped garlic cloves
1/3 cup chopped onions
1 portabella mushroom, chopped, or 1 cup chopped mushrooms
1/2 of a green, red and yellow bell pepper, chopped in large chunks
1/2 cup lentil sprouts
2 TBSP coconut oil
1/2 tsp curry powder
1/4 tsp cumin powder
1/4 tsp garlic powder
Salt and pepper to taste
Heat 1 TBSP coconut oil over low heat and add onions and garlic. Let this slowwwwlllyyy cook until browning, 6-10 mins. Add mushroom and cook 4 minutes. Add the last TBSP coconut oil and bell peppers. Once the bell peppers get soft, about 5 mins, turn up the heat to medium and toss in the sprouts and cook 3-4 minutes just to heat and maybe brown a little, adding more coconut oil if needed. Add salt, pepper, curry powder, cumin and garlic and toss to combine.
You can totally stop here and eat the veggies and rice together without cabbage... I was tempted to do this because both dishes are amazing but I'm so happy I followed through with a cabbage roll, it was NOT disappointing!
Cashew pesto
I've never had pesto but my sister insist I made it so lets just stick with it..
3/4 cup raw cashews
1 TBSP garlic powder or 1 clove garlic
1 tsp salt
1/4 cup parsley, just the leaves-not the stems
1 tsp apple cider vinegar
drizzle agave
1/4 cup water +more if needed to reach creamy consistency
Blend everything in a food processor until creamy. If too thick, add a tiny bit water.
Put it all together
Steam the cabbage; I used savoy cabbage and the leaves are rather small but I wanted to try something new. Heat about 2 cups water to a boil and place a colander (strainer) on top of the pot and pop in the first 4 leaves of savoy cabbage from the head (they're the biggest, obviously. If using regular cabbage, 4 medium leaves will do.) Prop a large frying pan on top of the colander to use as a lid to keep the steam in. Be careful when making your own steamer, I've had mine fall a couple times and it's not fun. Also, the colander handles will become very hot so use mitts if handling!
After 5 minutes, your cabbage should be fairly soft. You just want it soft enough to fold without breaking so 5 minutes should be perfect. Take the leaves out with tongs (they're hot!) and set on a plate to cool. When cool enough to handle, pat dry with a clean towel and slice the hard core down and off the leaves. You don't want to cut it all the way off because you'll be left with a hole, just shave it off with a sharp knife.
Spoon some pesto on the leaf. You only need a little to fill these or you might end up over stuffing and having a hard time trying to close the rolls without everything falling out.
Spoon some veggies and a little more pesto on top.
Wrapping- pull the bottom and top of the roll up first and hold tight while you fold the sides over, one at a time.
Flip it over on a plate (or bowl if yours are falling apart :p ), spoon some pesto and serve with a big side of the best rice you'll ever make..
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