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
This recipe is Levy's adaptation of her sister-in-law's recipe.
* * * * * * *
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
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.
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.
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