Jayne Cohen taught me how to make cholent healthier and more vibrant. The basis of cholent is a long cooked casserole designed to be prepared and put in the oven before candlelighting on the Sabbath and taken out of the oven mid day Saturday. The design is layers: starch, more starch, protein, sturdy vegetables. The last two weekends I made cholent on the weekend and had dinner ready for a weeknight or two plus lunches. The rice makes it like a savory rice pudding and used up and odds and ends bit of rice from the pantry.

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