What's Cooking: Rice with Onions and Mushrooms
This simple, filling rice is a perfect compliment to any Shabbos menu. It can be tossed together quickly before you leave it in the oven while you do the rest of your Shabbos prep. Reheats well and tastes great hot or cold.
Before it heads to the oven
Ingredients:
1 1/2 cups brown rice
3 cups low sodium vegetable broth
1 large onion, diced
1 lb. mushrooms, sliced
3-4 tbsp onion powder
3-4 garlic cloves, minced (I use frozen cubes)
1 tsp salt (or to taste)
Method:
Preheat oven to 400 degrees. Place all ingredients in a 9x13 aluminum pan. Cover tightly with tin foil. Cook for 40 minutes, remove from oven and stir to combine all ingredients. Re-cover tightly and put back in the over for 30-40 more minutes, or until the rice is fully cooked.
This Week's Menu:
First Course
Homemade Spelt Challah
Tribe's Roasted Garlic Chummus
Gefilte Fish with chrain
Soup
Turkey Neck Soup
Shabbos Day
Same first course as above
Rice with Onions and Mushrooms
Avocado and Tomato Salad dressed with olive oil, basil and a dash of salt