Rice Stew For Shabbos Shabbat Lunch Food

RICE STEW FOR SHABBOS (SHABBAT) LUNCH

Rice Stew for Shabbos (Shabbat) Lunch image

Found this on a message board posted by an Orthodox Jewish woman. The long cooking time is due to the fact that we do not cook on Shabbat and therefore, if we want hot food on Shabbat day (Saturday), we put it up on Friday b4 sundown... There is a note on the recipe that says that long grain rice bursts and becomes too mushy...The ingredient list won't let me suggest flanken as an alternative meat :( it should read 1 lb boneless chuck or flanken...

Provided by Ilysse

Categories Stew

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup short-grain brown rice
4 1/8 cups water
1 tablespoon chicken consomme
2 tablespoons onion soup mix
1 teaspoon soy sauce
1 garlic clove, crushed
1 lb boneless beef chuck roast

Steps:

Place rice in a crockpot.
Add consume, onion soup mix, soy sauce and garlic.
Add water and give it a little stir
Add the meat.
Cover and cook on high for 1 hour then switch setting to low and cook until needed -- .

Nutrition Facts : Calories 309.2, Fat 15.7, SaturatedFat 6.2, Cholesterol 52.2, Sodium 113, Carbohydrate 24.4, Fiber 1.1, Protein 16.5

SHABBAT CHAMIN / CHOLENT (MEAT AND POTATO STEW)

Shabbat Chamin / Cholent (Meat and Potato Stew) image

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy!

Provided by AniSarit

Categories Stew

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb beef, cubed (do not use lean meat, chicken is a less acceptable substitute)
1 onion, chopped
6 medium potatoes, peeled (cut into halves only if extremely large, otherwise whole)
6 eggs, in shell
2 cups dried cranberry beans (not canned) or 2 cups lentils (not canned)
1/4 cup barley
15 garlic cloves
1 tablespoon sweet paprika
1 tablespoon hot paprika or 1 tablespoon cayenne
4 tablespoons instant chicken-style consomme soup and seasoning mix
1 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
kishke, wrapped in foil (also called stuffed derma)

Steps:

Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.
Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)
Note: You can increase or decrease the amount of spices as per your liking. You can even add a dash of ginger and allspice. Avoid the urge to stir this - your potatoes will break into a mush.

Nutrition Facts : Calories 1027.4, Fat 60, SaturatedFat 24.2, Cholesterol 260.9, Sodium 503.8, Carbohydrate 90.5, Fiber 17.4, Sugar 5.5, Protein 32.6

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