Bounty Rice

Awhile ago, I received the Simply in Season cookbook from one of my favorite cooks. This cookbook, and the philosophy behind it, along with the information in the ChiRunning and ChiWalking books, has helped transform how I prepare food, think about food, and relate to food.

The Simply in Season cookbook celebrates eating local, organic food - full of chi! We have joined a CSA and are constantly sharing information with one another about local food and health building opportunities. We look forward to the bounty of the upcoming season and are excited to share this recipe with you!

In health,

Ingredients Amount
Ground beef or pork 1/2-1#
Onion, chopped 1 Cup
Green pepper, chopped 1 Cup
Canned tomatoes 4 Cups
Cabbage, shredded 4 Cups
Cooked rice 3 Cups
Salt 1 Tsp
Dried oregano 1/2 Tsp
Dried basil 1/2 Tsp
Garlic powder (or fresh) 1/2 Tsp
Sour cream 1/2 Cup
Mozzarella cheese, shredded 1 Cup


Saute the meat, onions and green peppers in a large skillet until the meat is browned and veggies are softened. Add tomatoes, cabbage, rice and spices and cook until the cabbage is crisp tender. Stir in sour cream. Sprinkle cheese on top and cover until cheese is melted. Serve.

*To make this recipe vegetarian, substitute beans or textured vegetable protein for the meat. Make sure to use a little olive oil to make up for the lack of fat.

Also, I omit the sour cream and use all organic products – fabulous!


From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright © 2005 by Herald Press, Scottdale PA 15683. Used by permission.


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