Red Cabbage and Black Rice, Greek Style

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound purple cabbage (1 medium), shredded (about 5 cups)
• Salt to taste
• 1 cup black rice
• 2 1/2 cups water
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Freshly ground pepper

1. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan.
2. Add onion and cook, stirring often, until tender, about 5 minutes.
3. Add garlic and stir until fragrant, about 30 seconds.
4. Stir in cabbage, add a generous pinch of salt, and cook, stirring, until cabbage has wilted and softened, about 8 minutes.
5. Stir in rice and stir to coat with olive oil.
6. Add water, salt, pepper, parsley and dill and bring to a boil.
7. Reduce heat to low, cover and simmer 35 to 40 minutes, until rice is cooked through and the liquid just about absorbed.
8. Remove from heat, uncover and place a towel across the top of the pan.
9. Return the lid and let sit for 10 minutes.
10. Serve hot, with remaining olive oil drizzled over the top.

extra virgin olive oil, onion, garlic, purple cabbage, salt, black rice, water, freshly ground black pepper, parsley, dill, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1017248 (may not work)