Please enter the email you’re using for this account.
3 large onions, diced
6 tablespoons oil
5 stalks celery, diced
1 pound sweetbreads
8 ounces mushrooms, sliced
6 tablespoons rice
1/2 teaspoon pepper
1/2 teaspoon paprika
1 and 1/2 cups water
Sauté onions in oil over low heat until golden. Add celery and sauté for additional 20 minutes.
Cook sweetbreads in water for five minutes. Drain. Remove skin and fat. Dice.
Combine mushrooms, sweetbreads, rice, spices and onions. Cook for five minutes.
Add water and cook for 30 minutes.
Styling and Photography by Faigy Feldman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation