Rice salad with roasted cabbage and mushrooms

Inspired by the Layered cabbage recipe I posted last year, and keeping in mind the idea that everything can be simplified and thus lightened up, this simple dish came to be. The veggies are roasted together in the classic combination of balsamic vinegar and extra virgin olive oil while the rice is boiled separately. All that is left is combining the two and voilà, the dish is ready.

Ingredients (serves 4-6)

- 1 medium size green cabbage, shredded

- 200g mushrooms, sliced

- 1 red (or white) onion, sliced

- 1 can (750 ml) diced tomatoes

- 1 Tablespoon dill (or a handful fresh dill, chopped)

- 1 Tablespoon savory (or a handful fresh)

- 2 Tablespoons balsamic vinegar

- 4 Tablespoons extra virgin olive oil

- Himalayan salt (or sea salt) and pepper, to taste

- 1 cup long grain rice, picked and washed

Use the extra virgin olive oil to cover the bottom of an ovenproof dish then add the remaining ingredients, except for the rice. Toss gently to combine then roast at 400F for about 30 minutes or until cabbage has softened, stirring once or twice during cooking time. Meanwhile, cover the rice with plenty of water, bring to the boil, reduce the heat to low, add some sea salt and simmer for 15 minutes or until 'al dente'. Drain the rice using a strainer, then run it quickly under cold water. Allow rice to drain completely. When the cabbage mixture is ready, add the rice and toss gently to combine. Taste and adjust the seasonings, don't be afraid to add more balsamic vinegar, salt or even fresh herbs. Enjoy!