Herb Rice Mold Recipe

You may substitute alfalfa sprouts or lettuce leaves for the bed of cabbage in this Herb Rice Mold recipe.

| October/November 1998

This Herb Rice Mold recipe works equally well with hot or cold rice. You may substitute alfalfa sprouts or lettuce leaves for the bed of cabbage.

• 1 1/2 cups finely chopped red cabbage
• 1 1/2 cups finely chopped green cabbage
• 5 cups cooked brown rice (2 cups uncooked)
• 2/3 cup coarsely chopped walnuts
• 2 medium tomatoes, chopped
• 4 cloves garlic, chopped
• 4 tablespoons chopped fresh bee balm or horsemint leaves
• 1 teaspoon chopped fresh thyme
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Sea salt to taste
• Walnut halves and bee balm or horsemint sprigs for garnish

1. Arrange the red and green cabbage on four plates.

2. In a large bowl, combine the remaining ingredients.

3. With a rubber spatula, firmly press one-quarter of the salad into a 16-ounce mold. Quickly invert it onto one of the plates.

3. Mold the remaining rice in the same way.

4. Garnish with ­walnut halves and herb sprigs. Serve immediately. Serves 4.

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