Riso Capodanno

3 tablespoons olive oil
1 shallot
1/3 head red cabbage
1 carrot
1 tablespoon tomato paste
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
12 raisins
1 box frozen peas
1 cup black rice
1/2 cup brown rice
Parmesan cheese

Cook rice in 3 cups of water with tomato paste and 1/4 teaspoon of salt for about 40 minutes. In separate pan saut sliced shallot in olive oil over medium heat for 3 minutes. Add sliced carrot, raisins, 1/4 teaspoon of salt, 1/4 teaspoon cayenne pepper and shredded cabbage to pan and saut over low heat for 30 minutes. Add a little more oil or water as needed if mixture becomes too dry. When rice is almost cooked add to the saut pan along with thawed peas and stir all ingredients together over medium heat for 2 more minutes. Taste and add salt if desired. Ladle into shallow soup dishes with parmesan grated on top of each serving. Mangia!!!!!

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