RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Salmon & Rice Casserole - pareve
Faye Levy's family certainly reflects the Diaspora. She was born in America, her father's parents were from Russia and her mother was from Poland. Her husband was born in Israel in a Yemenite family. With this recipe, we learn one of Levy's sisters-in-law is from India, now living in Jerusalem. This recipe is Levy's adaptation of her sister-in-law's recipe. Karen Selwyn * * * * * * * Salmon and Rice Casserole with Green Beans and Onions 3 tablespoons vegetable oil, divided 2 medium onions, sliced 4 cups cooked rice 1/2 to 3/4 pound cooked green beans, cut in 1-inch pieces 1/2 teaspoon ground turmeric Salt Freshly ground pepper 2 cups flaked cooked salmon or other fish 1/3 cup coarsely chopped cilantro 1/2 cup hot vegetable broth or water Preheat oven to 350 degrees. Heat 2 tablespoons oil in large saucepan. Add onions; saute over medium-low heat, stirring often, about 15-20 minutes or until they translucent and golden In bowl, mix rice and beans with turmeric and with salt and pepper to taste. Add fish taking care to toss mixture gently to maintain large recognizable fish flakes. Spoon half of onions into 2-quart casserole. Top with half of rice mixture and half the cilantro. Repeat layers. Spoon remaining 1 tablespoon oil over top. Pour hot broth around edge of casserole. Cover and bake until casserole is hot and broth is absorbed. Yield: 4 servings. Levy's Notes: To microwave the casserole, use only 1/3 cup broth. Microwave on high. Depending on your microwave, it will take 10 to 15 minutes, or until the bottom of the casserole is hot to the touch. If I don't have salmon or other fish, I use cooked chicken or turkey instead. Sometimes I substitute a can of chickpeas or beans for the fish or meat, for a vegetarian version. When I've used up all my cooked fresh vegetables, I microwave some frozen ones.
