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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Easier than risotto, this creamy, thick, baked rice dish with sweet caramelized onions is full of dark mushroom flavor

By Faith Durand





JewishWorldReview.com | Looking for something rich and satisfying for dinner tonight? Here's a recipe adapted from my book "Not Your Mother's Casseroles" -- a creamy, thick, baked rice dish full of dark mushroom flavor. Topped with sweet caramelized onions and a flurry of pepper, it's a lot like risotto but much easier to put together.

Risotto is best known as a laborious stovetop dish, requiring up to an hour of constant stirring to achieve the perfect consistency of distinct, tender rice grains suspended in a creamy sauce. (There's not usually actual cream in risotto, unless it's dashed in at the end; the creaminess comes from the starch of the rice itself.)



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So can a much simpler, more hands-off baked risotto simulate this effect? Well, not exactly. You won't have that perfect, idealized texture, but you'll still have something very, very good. This dish has soft, tender grains of rice, thick and creamy and warm. It doesn't turn to mush, though -- this is still not a half-bad risotto, however unorthodox its preparation may be. And it is much more convenient; you have to do some cooking before putting the dish in the oven, but then you're free to make caramelized onions, finish your salad, and set the table while it bakes.

And yes, this version is fully vegan too. It's an especially great dish to make for a mixed dinner party of omnivores, vegetarians and vegans. It's so good on its own that the omnivores will never miss the meat.

Nevertheless, they and the vegetarians can spoon a little mascarpone or sour cream into their dishes for an extra hint of creaminess, while the vegans can use Tofutti's Better Than Cream Cheese. I have a lot of people in my life who need to eat dairy-free, and while I usually avoid dairy substitutes (especially soy ones), I appreciate that sometimes it's just really nice to have something creamy. And I personally love the Tofutti products, even though I'm not vegan!





MUSHROOM RISOTTO WITH CARAMELIZED ONIONS

Serves 4 to 6.


Adapted from the author's book, "Not Your Mother's Casseroles" (Harvard Common Press)


  • 1/2 ounce dried shiitake or porcini mushrooms, finely chopped

  • 2 cups boiling water

  • 1/3 cup olive oil, divided

  • 4 yellow onions (about 2 pounds)

  • 4 cloves garlic, finely minced

  • 1/2 pound cremini mushrooms, cleaned and sliced

  • 1 large sprig fresh rosemary

  • 1 cup Arborio or short-grain white rice

  • 1/2 cup dry white wine, such as Sauvignon Blanc (make sure it's vegan!)

  • 2 tablespoons balsamic vinegar

  • 2 cups vegetable broth (see how to make your own)

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper, plus more to garnish


Heat the oven to 300 F. Rinse the dried mushrooms lightly, to remove any dust or grit. Place the mushrooms in a ceramic bowl and pour the boiling water over them. Set them aside to steep while you cook the onions.

Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic, and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan.

Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and saute briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent.

Turn the heat to high and add the white wine, vinegar, broth and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper.

Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.

While the rice is baking, make the caramelized onions. Heat the remaining olive oil in a cast iron skillet. Cut the remaining three onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes.

When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, a little extra pepper and, if desired, a scoop of sour cream, whipped mascarpone or whipped Tofutti Better Than Cream Cheese.

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