2 C. water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
31/2 oz. brown rice, uncooked
1 T. parsley, finely chopped
2 T. tomato paste
7 oz. cabbage, finely shredded
1 T. polyunsaturated oil
2 carrots, shredded
17 1/2 oz. lean ground beef
1 onion, large, finely sliced
3 T. shallots or chives, finely chopped

Shred cabbage and carrots; put to one side. Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley and chives. Add rice, water and tomato paste. Reduce heat, cover and simmer over low heat for 30 minutes. Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Yield: 6 servings
Calories: 245
Fat: 9g
Fiber: 3g