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.
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We have a running joke that my mom doesn't need to bother making a main course on Friday night: everyone's full after her delicious gefilte fish, dips and chicken soup. But every week, without fail, she makes a full meal that has us all licking our plates and our guests begging for recipes.
The first Shabbos I made with my husband after we got married, I went all out even though it was just the two of us. I probably didn't actually make that much but it felt like I did, because a) it was my first time cooking shabbos and b) we didn't make it past the soup course.
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I made up this recipe last night to use up some avocados, sun-dried tomato paste and fresh basil that were about to go bad. A fresh, summery pasta dish that tastes great fresh and warm or cold the next day.
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My husband and I both love soup, it's one of those mutual interests we have that make living together so much easier and more enjoyable. I found this recipe last summer, when I was still very newlywed and just getting used to making dinner every night. Years of watching my mom cook from my perch at the kitchen table had taught me that cooking's more fun when you stray from the recipe and this soup was my gateway to freestyling in the kitchen.
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