OSH SOVO: BUKHARIAN SLOW-COOKED RICE WITH DRIED FRUIT
Osh Sovo (Bukharian Slow-Cooked Rice with Dried Fruith) is a soft, fruity rice with a lovely fragrance and flavor. This modern pareve adaptation of the traditional Bukharian Sabbath lunch rice is a perfect addition to the Sukkot menu.
Provided by Dahlia Abraham Klein
Categories Main
Yield 8 - 10
Number Of Ingredients 16
Steps:
- 1. Soak the dried kidney beans (12 hours in advance). 2.Wash and soak the rice (4 hours in advance). 3. When you are ready to cook, add the beans, rice, oil, onion, carrots, tomatoes, potatoes, apples, sweet potato, prunes, apricots, raisins, turmeric and ginger to the slow cooker and cover with water. 4. Turn the slow cooker to the lowest setting. Cover and cook for 12 to 18 hours. Periodically check the pot to make sure that the water has not dried up. If it has, add ½ cup (125 ml) at a time. The minimum amount of time required to cook Osh Sovo is 12 hours, upwards of 18 hours. Cooking time is very forgiving, since the longer it cooks, the more the flavors meld. Season with salt at the end. 5. Spoon onto a large platter and top with the crust from the bottom of the pot, if you can. Serve hot.
Nutrition Facts :
VEGETARIAN OSVO (OSH-SEVO)--BOCHARI RICE CHOLENT
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
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
VEGETARIAN CHOLENT
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
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
KOSHER VEGETARIAN CHOLENT
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
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
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