This lovely recipe is another barely modified dish from Donna Klein's book The Mediterranean Vegan Kitchen. It's got a creamy, soft taste, and it's easy enough for a weeknight. Serve with crusty bread for a complete meal.
2 T. extra-virgin olive oil
1 small onion, chopped
1 medium carrot, peeled and chopped
1/2 - 3/4 head shredded green cabbage (enough for about 8 c.)
4 c. vegetable broth
1 c. arborio rice (It's important to use this specific variety of rice for this dish.)
salt and freshly-ground pepper, to taste
2 15-oz. cans red kidney beans, drained and rinsed
In a medium stockpot with a lid, heat the oil over medium-low heat. Add the onion and carrot and cook, stirring occasionally, until softened (about 10 minutes).
Add the cabbage and 1 c. broth, tossing to combine. Cover and cook over medium-low heat for 20 minutes, stirring a few times. Add the remaining broth, and bring to a boil over high heat. Add the rice, salt (I used 3/4 t.), and pepper. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the broth has been absorbed (15 - 20 minutes).
Add the beans and cook, uncovered, stirring occasionally, until heated through (about 5 minutes). Serve warm.