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How to Make Flavorful Vegetarian Cholent

This cholent uses porcini to add flavor and depth to a vegetarian version of the famous shabbat stew

Vered Guttman
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Vered Guttman
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Serve this vegetarian cholent with a fennel and kohlrabi salad and pickled cucumbers or turnips. 


  • 4 tablespoons corn or olive oil

  • 1 onion, halved and then thinly sliced

  • 1.5 cups Basmati rice

  • 1 oz. dried porcini, washed from sand

  • 1 small bunch parsley, chopped

  • Salt

  • Black pepper

  • 1/4 teaspoon nutmeg

  • 2 tablespoons brown sugar

  • 1.5 cups kidney, pinto or cannellini beans, soaked in water overnight and drained

  • 1/4 teaspoon crushed red chili peppers (optional)

  • 1 cup dried green or brown fava bean, soaked in water overnight and drained (optional)

  • 6 eggs (optional)


1.  A few hours before you start cooking, peel the potatoes and leave them in the open air. (this step is optional, but produces sweeter potatoes)

2.  In a large casserole heat 4 tablespoons of the oil over medium heat. and add the onions. Cook the onions until golden brown, for about 15 minutes, then add the brown sugar and cook for a few more minutes to caramelize the onions.

3.  In the meantime start preparing the rice: Wash the rice well and put in a bowl. Crumble a couple of porcini into the rice and add the parsley, a teaspoon of salt, 1/2 teaspoon of pepper and the nutmeg. When the onion in the casserole is ready add a couple of tablespoons of the onion to the rice and mix well. Line a bowl with a cheesecloth, put the rice on the cheesecloth and tie the it not too tight, leaving room for the rice to rise.

4.  When the onions are ready add the beans to the casserole and mix with the onions. Add 1 tablespoon plus 1 teaspoon of salt, 1 teaspoon of black pepper and the chili pepper and mix. Arrange the fava beans on one side of the casserole. Crumble the porcini on top of the beans.

5.  Arrange the potatoes and rice bag on top of the beans. Arrange the eggs on top of the potatoes. Add water to cover the potatoes completely and bring to boil.

6.  Lower the heat to low, cover the casserole and cook for 20 minutes. Heat the oven to 225 degrees Celsius (437 degrees Fahrenheit).

7.  Transfer the casserole to the oven. If the lid is not sealed well cover the pot with aluminum foil. Cook overnight. In the morning check to see that there’s still enough water to last until lunch time, you should still see water up to about 1/4 of the hight of the dish. Add more water as needed. Cover again and cook until lunch time.

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