2 tablespoons extra-virgin olive oil
1 small green cabbage (about 12 ounces), cored and cut into 11⁄2-inch chunks
2 medium yellow or white onions, coarsely chopped (about 2 cups)
3 large carrots, peeled and grated through the large holes of a box grater
1 cup chopped fresh dill fronds
2 cups vegetable broth
1 cup uncooked long-grain white rice, such as white basmati rice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Lemon wedges, for garnish
Warm the oil in a large saucepan or Dutch oven set over medium heat.
Add the cabbage, onions, carrots, and dill; cook, stirring often, until the vegetables begin to soften, about 20 minutes.
Add the broth and rice; bring to a simmer.
Cover, reduce to low heat, and simmer slowly until the rice and vegetables are tender, about 20 minutes.
If rice is not done and dish is dry, add a bit of water and continue cooking, covered, for 5 minutes.
Stir in the salt and pepper.
Divide among 4 plates and serve with lemon wedges for squeezing the juice on top to brighten the flavors.
You can make this dish with medium-grain white rice (such as arborio). Or you can substitute long-grain brown rice, such as brown basmati; in this case, increase the broth to 21⁄2 cups and increase the cooking time to 45 minutes.
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The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More