RFCJ RECIPE ARCHIVE
Posted by : Deborah Bernstein, M.D. Vegetarian Herb Chulent - pareve
From "Secrets of Fat-Free Kosher Cooking" by Deborah Bernstein, M.D. (c) 1998 Avery Publishing Yield: 8 servings 1 cup wild rice 1 cup dry white wine 1 cup dried garbanzos, rinsed and drained (or substitute dried chulent bean mix) 1 large onion coarsely chopped 1 garlic clove, finely chopped 1/4 cup fresh parsley 1/4 cup chopped fresh celery 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh tarragon 1 tablespoon ground cumin 2 bay leaves 1. Place all ingredients in a crockpot with just enough water to cover and mix well. 2. Cook on Low setting 6-8 hours, or leave on for duration of shabbos, if preparing this for shabbos. Remove bay leaves before serving. NUTRITIONAL INFORMATION PER SERVING: Calories: 199 Cholesterol: 0 mg Fiber: 8.3g Fat: 1 g Carbohydrates: 35.5g Protein: 9.8g Sodium: 87mg To cook on the stovetop: substitute canned beans. 1. Bring 2 1/2 cups water to a boil in a 6-quart pot. Stir in the rice, reduce the heat to low, and simmer covered for 45 minutes. 2. Add the remaining ingredients to the pot and mix well. 3. Increase the heat to medium and cook covered for 20 minutes, or until the vegetables and rice are tender. 4. Remove the bay leaves before spooning into bowls and serving.
