Ruby Red Cabbage  NEW!

1 large head of red cabbage
2 T. Extra Virgin Olive Oil
1 cup dried cranberries
¼ cup red-wine vinegar

¼ cup apple juice
¼ cup red currant jelly
1 T. brown sugar
Salt and pepper to taste

Cut cabbage into thin slices. Heat olive oil in large pot and cook cranberries on low until softened. Add cabbage and remaining ingredients. Cover and simmer for 30-40 minutes or until cabbage is tender. Remove cover and cook off excess moisture.

Chris’s Brown Rice  NEW!

2 cups water

1 cup organic brown rice

½ cup sliced celery

¼ cup sliced green onions
¼ cup slivered almonds
1 T. olive oil
2 T. soy sauce (or to taste)

Boil water and add rice.  Reduce to simmer, uncovered for approximately 20 minutes or until all water is gone. 

In fry-pan (I like cast iron) heat olive oil and saute celery, onions and almonds until almonds are slightly brown.  Add in brown rice and stir well.  Drizzle soy sauce over brown rice and mix well.  Stir fry until slightly crispy.

Wild Rice  NEW!

1 cup wild rice

2 cups low-sodium chicken or vegetable broth

½ cup chopped onion
1 chopped garlic clove
1 T. olive oil

In large sauce pan saute' onion and garlic in 1 T. Olive oil.  Add broth and bring to a boil and add wild rice.  Cover and simmer for approximately 30 minutes or until liquid is gone.