Parve Cholent

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 potatoes, peeled and cubed
• 2 cups brown rice
• 2 beets, peeled and quartered
• 6 eggs in their shells
• 2 tablespoons garlic powder
• 2 tablespoons seasoned salt
• 1 cup water
• salt and pepper to taste
• 1/4 cup olive oil
• water to cover

Recipe

Preparation Time: 25 mins Cook Time: 19 hrs 20 mins

Ready Time: 19 hrs 45 mins


• heat 2 tablespoons of olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• layer half the potatoes on the bottom of a slow cooker. add the cooked onions and rice; top with the remaining potatoes and beets.
• nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
• mix the garlic powder and seasoned salt into 1 cup of water. pour over the cholent. season with salt and pepper. drizzle with 1/4 cup of olive oil.
• add water to cover. too much water will make your cholent mushy; not enough may cause it to burn.
• cover with the lid and set your slow cooker on low; cook overnight.