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Pastrami Rice and Veggie Roll


When I plan my Shavous menu, I’m always on the lookout for a good side dish that will be filling, look pretty, and be seasonal. These pastrami rice and veggie rolls are just the thing. You have the starch, veggie, and protein all in one, along with the smoky flavor from the pastrami. Best of all, they look neat and add a beautiful accent to your Yom Tov plate!   Yields 16 rolls


Prepare the Rice

1. Cook rice according to package instructions. When it’s ready, add the rice vinegar, salt, and pepper and mix.
2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 
3. Place the sweet potato wedges on a Gfen Parchment-lined baking sheet and spray with cooking spray. Season with salt and pepper. Bake for 15–20 minutes.

Prepare the Spinach

1. In a frying pan, heat olive oil. Add frozen garlic and sauté just until the garlic is soft and incorporated into the oil.
2. Add the spinach and sauté for two to three minutes, just until wilted.
3. Add salt and pepper and mix.

To Assemble the Rolls

1. Place a slice of pastrami on a cutting board. Brush with sweet sauce. 
2. Add a scant 1/2 cup of seasoned rice and flatten it onto the bottom three-quarters of the pastrami.
3. Add four roasted sweet potato wedges and one tablespoon of spinach on top of the rice, about two inches (five centimeters) from the bottom of the pastrami. Roll up the pastrami.
4. Continue with the rest of the pastrami, rice, and veggies.

To Serve

1. Slice each roll in half and place it face up on a plate.
2. Drizzle with some more sweet sauce or your favorite gravy.
3. Serve on a bed of lettuce and shredded cabbage, if desired.

Notes: These rolls can be refrigerated in an airtight container for up to three days. I don’t recommend freezing them. You can rewarm them by sticking them into a warming drawer or in an oven on 190 degrees Fahrenheit (88 degrees Celsius), just until warmed. They can also be served room temperature, which is what makes them a perfect spring/summer side!


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.