Lahanorizo
EATING IN GREECE

Lahanorizo (Cabbage Rice) recipe

Note that you are in the “Eating In Greece” section of Biterkin.

Lahanorizo is a popular Greek dish, which makes for a light everyday meal. It is hearty and satisfying. Our version has a high ratio cabbage to rice and is very lemony.

Lahanorizo (Λαχανόρυζο = Cabbage Rice) recipe

Serves 3-4

Ingredients:
  • 80 ml extra virgin olive oil
  • 1 Tbs tomato paste (πελτές ντομάτας)
  • 1 onion, chopped
  • 2 spring onions, chopped
  • 1 carrot, grated
  • 1 red bell pepper, thinly sliced and then cut in small pieces
  • 150 gr rice, Arborio rice works well (labeled as ρύζι Καρολίνα in Greece), another option is long-grain rice
  • ½ white cabbage, thinly sliced
  • Juice from 1 ½ lemon, freshly squeezed
  • 300 ml chicken broth of your choice, warm
  • hot water, as needed
  • a handful of chopped fresh parsley or dill or other fresh herb of choice
  • salt & pepper, to taste

To make:

In a large saucepan, over medium heat. warm the olive oil and add the tomato paste, chopped onionspring onions and grated carrot.

Cook, stirring often with a silicone spatula and after 4 minutes, add the red pepper.

Continue cooking and stirring for another 6 minutes, looking out for any signs of the onion browning, in which case you should lower the heat, for we want the onions to remain transparent.

Add the rice and cook, stirring, for a couple of minutes, till translucent.

Increase the heat to medium-high and add the white cabbage, stirring well for a couple of minutes till wilted, taking care that all the previously cooked vegetables and rice, do not stay undisturbed on the bottom of the saucepan, or they may burn (thus the use of the silicone spatula).

Add the chicken broth, stir well and cover the pan.

Cook, covered, stirring often, for 15 minutes. You may need to add hot water during the process, a ladle at a time, if things start to stick on the bottom of the pan and the rice has not yet softened. After 10 minutes of cooking, you may add salt to your liking, take a small spoonful, let it cool, and taste.

When the rice is al dente, add the lemon juice and parsley, stir well, remove the saucepan from the heat and let it cool, covered.

You can eat it right away, or for take away lunch the next day at work. Best pairing: a dollop of thick, strained Greek yogurt on top.

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