Vegetarian Osvo Osh Sevo Bochari Rice Cholent Food

KOSHER VEGETARIAN CHOLENT

Kosher Vegetarian Cholent image

Don't be put off by the amount of cooking time (I've quoted the longest time). It is well worth the wait and develops the flavour better with the long cooking. This recipe is adapted slightly from the original which was found at Just Slow Cooking.com.

Provided by Dragoness

Categories Stew

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups dried large lima beans
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 stalks celery, thinly sliced
2 large potatoes or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
4 cups hot water
salt
fresh ground pepper

Steps:

Soak the beans overnight, then drain.
Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
Put in slow cooker.
Add the potatoes, carrots, beans, bay leaf and paprika.
Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
Add salt and pepper to taste.
Cover tightly and cook on low 18-24 hours.
Taste and adjust seasonings, if necessary.
Makes four very generous servings.

Nutrition Facts : Calories 444.1, Fat 4.4, SaturatedFat 0.7, Sodium 78.8, Carbohydrate 84.9, Fiber 19.6, Sugar 11.6, Protein 19.5

VEGETARIAN CHOLENT

Vegetarian Cholent image

This delicious crockpot recipe will leave your house smelling wonderfully upon entering after a long day of work (oven instructions are also included). This recipe comes from easyjewishrecipes.com. I left out the mushrooms because my husband and daughter do not like them.

Provided by cwrunner01

Categories Beans

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup dried garbanzo beans
1 cup dried navy beans
4 medium potatoes, peeled, left whole
1 large onion, cut into quarters
4 peeled garlic cloves
1 cup wheat berries or 1 cup rice
1/4 cup olive oil
2 tablespoons tamari soy sauce
porcini mushroom
1/2 cup raisins or 1/2 cup another dried fruit
2 tablespoons honey or 30 ml honey
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon cinnamon
4 raw eggs, in their shells (optional)

Steps:

Layer surface of pot with chickpeas and navy beans. Over that, place the potatoes, left whole, in the pot. If using eggs, place them among the potatoes. Add onion quarters, garlic and then the kamut or other grain selected. Drizzle oil, tamari sauce, mushrooms, raisins, honey, and each of the spices.
Cover with water to top of pot.
Crockpot: cook for 8-10 hours set at High. Oven: Bake covered at 250 degrees F (120 C) for 8 - 10 hours.

Nutrition Facts : Calories 378, Fat 8.9, SaturatedFat 1.2, Sodium 267.8, Carbohydrate 64, Fiber 14, Sugar 15.1, Protein 13.9

VEGETARIAN OSVO (OSH-SEVO)--BOCHARI RICE CHOLENT

Vegetarian Osvo (Osh-Sevo)--Bochari Rice Cholent image

It sounds crazy, I know--putting fruit and tomatoes in a rice dish that cooks overnight in a crockpot. But all the ingredients blend together into a sweet, savory, sticky rice cholent that is just delicious. Bocharim know rice, and they know how to cook!

Provided by GalicioBocharit

Categories One Dish Meal

Time 16h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tomatoes, cubed
1 granny smith apple, cubed
3 apricots, cubed
3 plums, cubed
3 dates, cubed
1/3 cup tomato paste
3 1/2 cups risotto rice
1 tablespoon coarse salt (or more)

Steps:

Cover the bottom of the cholent pot with oil & heat.
Add tomatoes, then apple, then apricots, then plums, then dates.
Cover the pot and leave it covered. Let the juices dry up and then add the rice, tomato paste, and enough water to cover everything with 1cm to spare.
Cover the pot with a dish towel and then with a lid, and simmer until the water dries up.
Seal the pot well by covering it with aluminum foil, and put on the hot plate right before Shabbat. Eat the following morning for Shabbat brunch.
PS: the bottom of the pot will have rice that has burnt into a caramelized delicious goo. This is called "tadigi" and is usually the best part!

Nutrition Facts : Calories 213.4, Fat 0.6, SaturatedFat 0.1, Sodium 1281.2, Carbohydrate 48.9, Fiber 3.2, Sugar 13.7, Protein 4.4

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