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A couple of years ago, my husband and I embarked on a wellness journey. We noticed that almost all our Yom Tov meals consisted of red meat and not-the-healthiest side dish options. I love cooking and coming up with creative, alternative dishes, so I decided to roll the main dish, side dish, and vegetable into one easy and delicious night meal option.
6 chicken capons
oil, for sautéing
2 large onions, diced
1 large carrot, shredded
2 fancy squash, shredded
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 cup rice such as Pereg Jasmine Rice
1 tablespoon chicken consommé
salt, to taste
pepper, to taste
2 cups water
3/4 cup Gefen Duck Sauce
2 tablespoons Gefen Soy Sauce (use a wheat-free version for gluten-free)
2 cubes Gefen Frozen Garlic
1 teaspoon mustard
pinch of cayenne pepper
Heat oil in a pan over low heat. Add the onions and sauté. Then add the carrots and sauté for another few minutes. Add the squash and garlic and sauté for 20 minutes.
Add the rice, chicken consommé, salt, and pepper and mix well. Add water and cook over low heat for 40 minutes, or until the rice is soft.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Fill the capons with the vegetable-rice mixture and place them in a baking pan seam-side down.
Mix all ingredients well. Pour the sauce over the capons.
Bake, uncovered, for one and a half hours.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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