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brown rice with red cabbage

Since I bought the farmer red cabbage.

It 's a very sweet quality and its color enlivens the table.

I used as a sauce for my rice daily, with good organic food.

now know, is not it?

What's the first thing to do? Put the rice in a pressure cooker with water, the ratio 1 / 2.5 and a full grain of salt. From the moment when the pot reaches the pressure for 45 minutes exactly. After the interval, turning off the gas and leave the pan closed for at least 30 minutes, without letting it bleed.

While waiting, we can prepare our red cabbage, with the usual good nitukè

oil (in this case I used sunflower) for two fine chopped onions, a good pinch of salt Full and thinly sliced \u200b\u200bcabbage. I close the lid and let cook on slow flame. Only in cases of emergency to open the case, perhaps to add a goccino water.

After about 15 minutes, or the time required for cabbage and onions wilt, we can pour over the rice already cooked.

usually arrives at this point in the recipe add a small teaspoon tamari, but the red cabbage is so sweet that it is not necessary to add anything else!

The dish is ready, simple, genuine, natural, sweet e.. GOOD!