Vegetarian Osvo Osh Sevo Bochari Rice Cholent Recipes

VEGETARIAN CHOLENT

Steps:

• If the beans have not been pre-soaked, wash them carefully, discarding any that are broken or discolored. Place in a large pot and cover with water. Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a large, heavy pot sauté the onions, garlic and mushrooms in the oil. Add the beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine, soy sauce and bay leaf. Add boiling water or stock to about 1 inch above the contents. Adjust the seasonings to taste. Cover the pot tightly and allow to simmer slowly in a 225°F oven or over very low heat on top of the stove. Let it cook all night.

OSH SOVO: BUKHARIAN SLOW-COOKED RICE WITH DRIED FRUIT

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.

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

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!

KOSHER VEGETARIAN CHOLENT

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.