Source: dLife

Brown basamti rice with cabbage and onions cooked in a lemon broth.

Servings

1 cup fat free reduced sodium chicken broth
0.5 cup Rice, basmati, brown, California, dry
1 tsp grated lemon rind
1 tsp olive oil
1 small onions , chopped (about 3 ounces)
0.5 lb fresh shredded cabbage , coarsely chopped
1 tbsp fresh lemon juice
1 medium lemons , sliced for garnish

1 In a medium saucepan, bring broth to a boil. Stir in rice and lemon zest.
2 Reduce heat, cover, and simmer until rice is tender and the broth has been absorbed, about 20 to 25 minutes.
3 Meanwhile, heat olive oil in a heavy skillet.
4 Add onion and green cabbage, sautéing for 5 minutes, until vegetables are wilted but still crisp to the bite. Stir in lemon juice.
5 When rice is cooked, fold in cooked cabbage mixture.
6 Garnish with fresh lemon slices. Serve immediately.