- 1.5 cups white rice
- 4 oz broken up spaghetti
- 1 stick of butter
- 1 pepper sliced
- 1 onion sliced
- 2 cloves of garlic
- handful of fresh chopped parsley
- 3 cups of water
- pinch of salt and pepper
this week i will be putting everything else aside to give you some recipe ideas for the coming holiday.
i have fond memories of rosh hashana. big family sleep overs, going to temple with all my cousins, big meals…truthfully my memories are more food related.
i remember all the meals my grandmother prepared for us. i remember the matzah ball soup, mashed potatoes, briskets, roasted capon, her special rice dish, kasha varnishkes, apples with honey placed all over the tables. i remember the desserts…huge bowls of fresh fruit salads, honey cakes, brownies, home made mandel bread. it was always a feast.
my mother and grandmother both make their own version of this dish. it’s what i like to call, home made rice-a-roni. as the recipe gets passed down it changes. not much, just little things mainly the vegetables. my grandmother used mushrooms and onions, my mom, onions, mushrooms and peppers, me, well, you’ll see 
have any great rosh hashanah recipes you want to share? drop me and email or post a link here.
- in a skillet melt your butter and then saute your onions, garlic and peppers for about 5-7 minutes, you want them to soften and brown just a small amount.
- meanwhile, in an oven proof baking dish add rice and water, set aside.
- when onion, pepper and garlic mixture is ready add broken raw spaghetti, mix and leave it alone for about a minute. mix, let it cook one more minute take off of heat and add to baking dish.
- mix in some fresh parsley, salt and pepper, give it a good mix. cover with foil, set in oven at 350 for 45 minutes.
- when 45 minutes pass, take it out of the oven and take a look, if all the water is dissolved and rice is fluffy (this is where i grab a fork and taste taste), mix and set aside to cool.
