Warm Soy Risotto with Chinese Cabbage

• 1 bowlful 16 grain rice
• 100 ml Soy milk
• 4 leaves Chinese cabbage
• 1/4 Onions (finely chopped)
• 1 dash Olive oil (for stir frying)
• 1 tsp Dashi stock granules
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 Dried Basil

1. Cut the Chinese cabbage into bite-sized pieces and mince the onion.
2. Heat some olive oil in a frying pan and stir-fry.
3. When the cabbage has become tender and transparent, add the rice and the soy milk, in that order.
4. Lower the heat to low and simmer until the liquid has evaporated.
5. Once the liquid has evaporated and the rice grains have expanded, season with salt, pepper, and dashi stock.
6. Plate and top with basil if you'd like.

rice, milk, cabbage, onions, olive oil, granules, salt, black pepper, basil

Taken from cookpad.com/us/recipes/158803-warm-soy-risotto-with-chinese-cabbage (may not work)