- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
24 Hours
Diets
Nobody said cholent can’t be good for you. This Full ‘N Free twist is flavorful, traditional, and lighter than your average meat-and-barley fare. Enjoy! Yields a four-quart crockpot (serves 6 to 8). Adjust amounts based on your size crockpot.
1/2 cup short-grain brown rice
1 cup no-barley cholent bean mix
1 medium onion, diced, sautéed in olive or avocado oil
1 heaping tablespoon Pereg Paprika
1 teaspoon black pepper
1 pound (4 to 5) Yukon Gold potatoes, peeled and halved (or quartered, for larger ones)
1 and 1/2 pounds flanken on the bone
1 tablespoon Tuscanini Sea Salt
1 tablespoon garlic powder
3 and 1/2 cups water or chicken soup broth
1 mesh food bag
1 medium onion, diced, sautéed in olive or avocado oil
1 (14-ounce) bag Heaven & Earth Riced Cauliflower with Butternut Squash
1 pound flanken or spare ribs
1 teaspoon Tuscanini Sea Salt
1 teaspoon garlic powder
1 teaspoon Pereg Paprika
1/4 teaspoon pepper
1 cup water or chicken soup broth
Prepare the gluten-free cholent: Add beans, rice, potatoes, and sautéed onions to a four-quart slow cooker. Season well and mix. Add flanken on top and cover with broth or water. Cook on low for 22 to 26 hours.
Prepare the grain-free cholent: Combine onions, riced veggies, and spices, and place mixture in a mesh bag. Add meat on top. Twist the bag closed and place it on top of your gluten-free cholent. Add one cup of water (or chicken soup broth) directly into the crock pot. Leave to slow cook with your cholent for 22 to 26 hours.
To serve, remove grain free cholent bag and place in a serving dish. The main cholent will have excess liquid on top. Before mixing the main cholent, remove about 1/2 to 3/4 cup of cholent liquid and place it over the grain-free cholent to add flavor and texture. Then spoon out the gluten-free cholent into a separate serving bowl.
How Would You
Rate this recipe?
Please log in to rate
what kind of beans Are the beans the dry mix or canned? If dry, do they need to be soaked beforehand?
They are dried and they do not need to be soaked beforehand.
Hi, why do you put meat on top of the cholent I thought you put meat on the bottom with everything else on top
Leah Sorkin
It doesn’t really matter when you put the meat after it cooks for to many hours. You can put it on top or bottom and it should be fine.
This was just OK. I sautéed onion and everything but It was on the bland side for us. We stopped adding barley when I went GF and would like to find something to thicken it.
I have never tried this recipe, but for my children who have celiac, I use brown rice to thicken the cholent. You do not need a lot, I use about 1/4 to 1/2 cup depending on the size of the pot. It is very nice, but remember to have enough water. Check it.
Rorie I don’t know how you do it but every recipe I have tried of yours is out of this world including this cholent! Everyone in my family loves this cholent because it doesn’t leave them in a food fog after Shabbos. With meat prices sky high I use beef shenk or beef stew meat. Could you use a bone-in turkey thigh to cut down on calories?
Glad that you are enjoying Rorie’s recipes 🙂 Yes, you should be able to use turkey bone instead.
Can I use just riced cauliflower or does it need butternut squash for taste or texture?
Thanks
Hi, I asked Rorie and she said you can use just plain cauliflower rice, you don’t need the butternut squash!
Truthfully, I’m having a little trouble here trying to figure out how this cholent is “good for you”. Has anyone calculated the amount of saturated fat in this recipe?