Red Cabbage, Apples And Rice

• 1 cup raw rice
• 2 cups water
• 2 large onions, finely chopped
• 2 tablespoons canola or corn oil
• 2 teaspoons ground cumin
• 4 green apples, cored and coarsely cubed
• 4 cups shredded red cabbage
• 2 tablespoons coarsely shredded fresh ginger
• 12 prunes, pitted and quartered
• 2 cups apple juice or cider

1. Bring rice and water to boil.
2. Reduce heat and simmer rice, covered, until water is absorbed and rice is tender, 17 minutes total.
3. Meanwhile, saute onions in hot oil until they begin to brown.
4. Stir in cumin and apples and saute until apples begin to brown.
5. Add the cabbage, ginger, prunes and apple juice, and bring to boil.
6. Cook covered over high heat about 5 minutes; remove cover and continue to cook over medium heat until most of the liquid is absorbed.
7. When rice is cooked, stir it into the cabbage mixture and serve.

rice, water, onions, corn oil, ground cumin, green apples, shredded red cabbage, fresh ginger, prunes, apple juice

Taken from cooking.nytimes.com/recipes/10081 (may not work)