Rainbow Cabbage and Rice

Amp up the veggies and keep the grains whole for a healthy heart.  And eat as many colors as you can to take in antioxidants.  Here I match purple cabbage with orange carrots and red whole grain rice.  But rather than having veggies accent the rice in a pilaf, I've reversed it to have the rice accent the veggies.
1 Tbsp butter plus 1 Tbsp olive oil
1 medium onion, sliced
2 carrots, peeled and sliced

3-4 cups green cabbage, chopped
3-4 cups purple cabbage, chopped
1 cup cooked red rice
2 cloves garlic, minced
palmful fresh parsley, minced

Melt the butter in the olive oil in a very large skillet. Add the onion and carrot, and sauté for about 10 minutes, until just browning around the edges. Add the cabbages and sauté another 5-8 minutes.

Add the garlic and rice and cook another 2-3 minutes to heat the rice through.

Season with salt and pepper to taste and garnish with parsley. Serves 4-6 as a side dish.

Cook’s Note: There are many whole grain rices you could use. Great whole grain rice mixes are now very popular and easy to find most anywhere.  I used a frozen red rice from Trader Joe’s, but there are many other varieties available. I also freeze my own rice and grains after cooking extra, just for use in low-carb dishes like this.