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Lemon Rice with Cabbage

This dish combines cooked rice infused with lemon zest, chopped cabbage, and simple seasonings. The result is a dish with tender grains, crisp cabbage, and bright citrus flavors, presenting a contrast of soft and crunchy textures with a vibrant appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed
  • 2 cups water
  • 1 medium cabbage shredded
  • 1 zest of lemon preferably organic
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Grater or zester
  • Frying pan
  • Spatula

Method
 

  1. Bring the water to a boil in the large pot. Add the rinsed rice, reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, approximately 15 minutes. Fluff with a fork and set aside.
    1 cup long-grain white rice
  2. While the rice is cooking, peel and grate the lemon zest using a grater or zester. Prepare the shredded cabbage on a cutting board and set aside.
    1 cup long-grain white rice
  3. Heat the olive oil in the frying pan over medium heat. Add the shredded cabbage and sauté, stirring frequently, until it becomes tender and slightly wilted, about 3-5 minutes. Season with salt and pepper.
    1 cup long-grain white rice
  4. Add the lemon zest to the cooked rice and gently fold to distribute the flavor evenly. Drizzle in a teaspoon of olive oil if desired, and adjust seasoning with additional salt or pepper.
    1 cup long-grain white rice
  5. Plate the lemon-infused rice and top with the crunchy sautéed cabbage. Serve immediately, showcasing the contrasting textures and vibrant colors.
    1 cup long-grain white rice

Notes

For additional flavor, a squeeze of fresh lemon juice can be added just before serving.