Brown Rice and Chinese Cabbage

This simple combination of brown rice, sesame, and Chinese cabbage is far superior to any fried rice you’ve ever had.  It is so good, in fact, that you will be tempted to have it as a meal unto itself served with a few savory sides, such as Kimchi, Red Cooked Cabbage, or Celery and Cabbage Salad.  We’ve adapted this recipe from one presented in the 2009 “Martha Stewart's Dinner at Home” cookbook (ISBN 978-0307396457).  

2 tablespoons canola oil
2 cups chinese cabbage, coarsely chopped
1 rounded tablespoon minced ginger
3 garlic cloves, minced
2 cups brown rice
3 cups water
1 teaspoon salt
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds, toasted
1 teaspoon sesame oil

Heat 1 tablespoon oil in a saucepan with a tight-fitting lid over medium.  Add in cabbage, ginger, and garlic and sauté until the cabbage is wilted, about 5 minutes.  Remove mixture from pan. 

Add in remaining 1 tablespoon of oil, heat to medium, and add in rice.  Toss to coat the grains evenly with oil and toast over medium heat for 3-4 minutes.  Add in water and salt.  Bring to a boil, cover, reduce heat to a low simmer, and cook until the rice is tender and has absorbed all of the water, about 45-50 minutes.  Remove from heat and let stand for 5 minutes.  Toss the cooked rice with the cabbage mixture, rice vinegar, sesame seeds and sesame oil and immediately serve.

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