- 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
- 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.
10/05/2019
recipepes.com
parve cholent, recipe
PT15M
PT1H
5
455 calories
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