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578301 Vaguely Middle Eastern Vegetarian Stuf


1 cup basmati rice
1/4 tsp turmeric
1 cup lentils
3/4 cup raisins (may use currants, raisins,, or apricots)
3/4 cup toasted almonds, coarsely chopped
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
2 large eggs, beaten
1/4 cup extra virgin olive oil
1 large cabbage -sauce:--
3 (28 oz.) cans tomatoes
4 tsp dried basil
2 tsp ground cinnamon salt and pepper to, taste

Bring 2 cups of water to boil, adding the rice and turmeric. Return
to a boil, cover and simmer for 25 minutes. Cook the lentils in 3
cups of boiling water until soft. Saute the onion, pepper, and garlic
in olive oil. In a large bowl, combine the sauteed vegetables, rice,
lentils, almonds and raisins. Fill each cabbage leaf with about 1/2
to 3/4 cup filling, beginning at the thick end of the leaf. Begin to
fold this over, folding the edges in as you go to make a neat roll.
Place the rolls in one or two casseroles, covering with the sauce. To
prepare the sauce, combine the tomatoes, vinegar, basil and cinnamon
in a large saucepan. Adjust the cinnamon/basil mix until it s hard to
taste either seasoning alone, and then add the salt and pepper.
Simmer for 10 minutes. Bake the cabbage rolls covered at 350 degrees,
45-60 minutes.





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