Although I believe that children should consciously learn to appreciate all sorts of foods, I haven’t had much luck with red cabbage so far, which is why I came up with this “hidden cabbage” risotto. The kids loved it the first time round and still do now, even though I told them about it’s (no longer) secret ingredient. The colour is absolutely divine and the kidney beans add extra protein as well as iron, folate and phosphorus.
What you need:
200g brown rice – rinsed
450g red cabbage – very finely chopped, I use the vegetable grating disc of my food processor (the one with the largest holes), which saves a lot of time
1 tin kidney beans – drained and rinsed
3 tbsp olive oil
Half a red onion – finely chopped
2 garlic cloves – finely chopped or using a garlic press
2 tins chopped tomatoes (plus half a tin of water)
3 tbsp tomato puree
2 tbsp date syrup
2 tsp dried oregano
1 tsp garlic granules
Salt and pepper to taste
How you do it:
Thoroughly rinse the rice in a sieve, then pour it in a pan and cover with plenty of cold water and bring to the boil.
Turn the heat down and cover the pan with a lid, letting the rice simmer for 25-30mins or until soft.
Meanwhile heat up the olive oil in a frying pan before adding onion and cabbage.
Reduce the heat, cover with a lid and – stirring regularly – cook for approx. 15mins until it starts to soften.
Add chopped tomatoes, garlic and half a tin of water and leave to simmer for another 10mins.
Now add tomato puree, date syrup, oregano, garlic granules, salt and pepper and – keeping the lid off – simmer for 10 more minutes stirring more frequently.
Finally add the kidney beans and your cooked rice, mix everything well and briefly heat up.
Season to taste and serve up.