Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea « cups vegetable stock « head cabbage, chopped
« cup wild rice « tsp. salt
« tsp. caraway seeds 1 ea Bring 1« cups of the stock
¬ tsp. fennel seeds -to boil in a saucepan over
« tsp. freshly ground black -medium-high
-pepper

heat. Add the wild rice, caraway seeds, fennel seeds, and pepper. Mix
well and bring back to a boil. Reduce heat to low and cook, covered
until the rice kernels burst and are tender, about 45 minutes. 2.
Combine the remaining 2 cups of stock, cabbage, and salt in a large
saucepan. Bring to a boil over medium-high heat. Reduce the heat to
low and simmer, covered, for 10 minutes. Add the cooked rice and mix
well. Makes 4 cups From the book: "Cook It Light" by Jeanne Jones
AR/95

Submitted By APRIL ROCHE On 01-03-95

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