Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegan, Dairy Free
A very simple dish that serves 8 which is often found on the menu of Jews of Persian origin. I find it is a good vegetarian supper dish. I have also tried this using quinoa and it works well but has more of the texture one associates with bulgur wheat salads
650g (12oz) basmati rice about 2 cups
1 litre (35fl oz) about 4 cups water or vegetable stock
Oil to cover base of your frying pan
500g (1lb) stir-fry rice noodles
500g(1lb) chopped onion
2 tsp cinnamon
2 tsp gluten free garam masala or curry powder
½ tsp crushed cardamom
1 tsp crushed coriander
200g (7oz) golden sultanas
325g (12oz) winter squash
125g (4oz) sweet red pepper.
125g (4oz) carrots
Cook the rice until almost all the liquid is absorbed.
Crush the noodles and chop your onion, squash, carrots and pepper. Heat the oil and fry the spices to release their aroma, add the onions and vegetables and soften takes about 7 minutes on low.
Add the noodles and continue cooking until they just turn brown.
Stir in the rice, raisins . Heat together for 3-4 minutes stirring so that vegetables are warmed through.
Serve with hard boiled eggs and fresh chopped coriander.