Vegetarian Osvo Osh Sevo Bochari Rice Cholent Recipes

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!

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 CHOLENT WITH KISHKE

Steps:

• 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.

VEGETARIAN CHOLENT

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.

CHOLENT

Steps:

• Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
• Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.