Rosh Hashanah
KosherEye.com
By Chef Shlomo Schwartz
This Rosh Hashanah wild rice is rich in color and flavor. This recipe is inspired by the tradition of dipping apples in honey on the eve of Rosh Hashanah to symbolize the ultra-sweet year we hope G-d will grant us. The dish has a great balance of sweetness that from the apricots and cranberries, and a nice level of acidity from the apple cider vinegar.
Ingredients
1 cup of wild rice
1 ½ cup dried apricots, sliced thin
1 cup sliced toasted almonds (Optional for those who avoid nuts on Rosh Hashanah)
½ cup dried cranberries
¼ cup mint, chiffonade
½ cup olive oil
¼ cup apple cider vinegar
½ teaspoon salt
Fresh ground pepper
Directions
Prepare rice according to manufacturer instructions on the package.
If serving the dish warm, combine all of the ingredients with the wild rice while it is still hot. Adjust seasoning to taste with salt and pepper
If serving at room temperature, combine the oil and vinegar with the wild rice while it is still hot, let it cool and add the rest of the ingredients. Adjust seasoning to taste with salt and pepper
Serves: approximately 6-8 as a side dish
Notes
Chef Shlomo Schwartz, founder of Your Soul Kitchen, was born and raised in Israel and moved to New York City in 2010. After completing his studies at New York’s CKCA Culinary School, he worked at some of NYC’s finest restaurants. Currently Chef Shlomo is a Food and Travel Entrepreneur Chef in NYC. He leads culinary trips to Israel, is a culinary workshop instructor, a personal and private chef, a food writer and recipe developer. Shlomo’s travels and background inspire his food. His passion is in working with healthy, fresh, and seasonal contemporary Israeli, Mediterranean, kosher, and Jewish cuisine. Visit Chef Shlomos's website: www.yoursoulkitchen.com
Recipe: Kosher, salad, parve, Rosh Hashanah
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