Recipe by Brynie Greisman

Rice and Pasta Dish

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Rice and Pasta Dish
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Sesame - Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian

This dish has a distinctive and appetizing flavor sure to be enjoyed by all. I served it to company on Chanukah and everyone wanted doubles. There’s a mysterious note to the seasoning that makes it so appealing. Try it and you’ll see what I mean!

Ingredients

Main ingredients

  • 2 tablespoons Gefen Sesame Oil (or oil of your choice)

  • 1 small/medium onion, finely diced

  • 1/2 medium orange or red pepper, chopped

  • 1 small zucchini, peeled and diced

  • 2/3 cup uncooked corkscrew pasta like Tuscanini Fusilli Pasta

  • 1 and 1/3 cups uncooked long-grain white rice (I used basmati)

  • 1 and 1/2 teaspoon Haddar Kosher Salt, or to taste

  • pinch black pepper, or to taste

  • 1/8 teaspoon dried mustard

  • 1/8 teaspoon celery seed

  • 1/8 teaspoon paprika

  • 1/8 teaspoon turmeric

  • 1/8 teaspoon cayenne pepper

  • 1/2 – 1 tablespoon parve (meatless) chicken soup mix, dissolved in 3 cups boiling water

  • handful of chopped Gefen Chestnuts

  • 1–2 cubes Gefen Frozen Parsley or a handful of fresh chopped parsley leaves

Directions

Prepare the Rice and Pasta Dish

1.

In a four- or five-liter pot, heat oil over medium-high heat. Add onion and pepper and sauté for five minutes, stirring occasionally. Add zucchini and sauté an additional minute. Add pasta and continue sautéing another minute. Add rice and continue sautéing another minute. Add salt and all spices and stir for one to two minutes until everything is coated.

2.

Pour in boiling water with soup mix and bring to a boil. Lower heat to a simmer; add chestnuts and cover with a tight-fitting lid. Cook for 15 minutes.

3.

Remove from heat, cover pot with a damp cloth (this is a tip given to me by a Sephardic rice expert eons ago!), and let sit for five minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Tips:

Whole wheat pasta works well in this recipe. You can use any pasta you prefer, i.e., whole wheat spaghetti broken into pieces, angel hair pasta, etc.

Notes:

When I first moved to Israel many years ago, I was privileged to have Lieutenant Meyer Birnbaum and his family as my neighbors. Having worked in the food industry for many years, he taught me that one of the fundamental tips to proper balanced seasoning is equal amounts of spices. Hence, the quantities above.

Variation:

This can also be pressed firmly into muffin tins while still hot, turned out, and served that way. It’s a good way to do portion control!

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Recipe tags

brynie greisman budget friendly courgettes flavorful kitchen tips and techniques noodles pasta pasta salad rice zucchini zucchinis
Rice and Pasta Dish

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gitty normile
gitty normile
4 years ago

Another winner from Brynie! I substituted 1/2 cup of crushed tomatoes instead of the pareve chicken soup mix and it was a big hit.

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