Recipe courtesy of William Granger
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat an oven to 350 degrees F. In a large flame and ovenproof casserole dish, heat the oil over medium-high heat. Add the cabbage and ginger, and stirring frequently, cook until the cabbage is just wilted, about 1 to 2 minutes. Season the cabbage mixture with the sea salt, add the rice wine, and stir to combine. Add the rice and toss to coat it in the oil. Pour in the water and bring everything to a boil, then cover the dish and slide it into the oven for 20 minutes.

When the rice is tender, remove the dish from the oven and fold in the peas. Cover the dish again, and set the rice aside to steam for another 10 minutes. 

To serve: fluff the rice with a fork or chopsticks, and sprinkle with the cilantro.

IDEAS YOU'LL LOVE

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Ziti

Recipe courtesy of Ree Drummond

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Sunny's Pork Kebabs and Baked Pineapple Rice

Recipe courtesy of Sunny Anderson

Baked Orange Chicken and Brown Rice

Recipe courtesy of Food Network Kitchen

Herbed Rice

Recipe courtesy of Trisha Yearwood

Baked Ziti with Meatballs

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking