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FRIDAY, JUNE 1, 1990
ETHEL G. HOFMAN
Special to The Jewish News
OAT BRAN
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Mon.-Wed. 10-7 Thum-Sot. 10-8
havuot celebrates the
giving of the Torah to
the Jewish people. It
also marks the beginning of
a new agricultural season
with the holiday occurring on
the sixth and seventh days of
Sivan (only on the sixth in
Israel), this year May 30
to 31.
Several customs are con-
nected with Shavuot. One of
the oldest is decorating the
synagogue and home with
plants and flowers, especially
roses. But the best loved and
most widely practiced is con-
nected to food — the eating of
dairy dishes. We're all famil-
iar with cheese-filled blintzes,
bourekas and strudels served
at Shavuot; and recipes feat-
uring milk and eggs, pasta
and fish abound. A lesser
known phenomena is the Se-
phardic custom of serving rice
dishes on this holiday. As
with dairy products, rice is
white and pure, symbolizing
the purity of the Torah. And
rice is easily combined with a
variety of dairy ingredients to
make a satisfying main dish,
side dish or dessert.
Even if you're on a special
diet, there's no reason to de-
prive you or your family of
"dairy" dishes on Shavuot, or
any other time for that mat-
ter. True, many foods are high
fat and high cholesterol but
keep in mind that low-fat
substitutes may be success-
fully used in almost every
dish. For example, low-fat
cheeses and egg whites may
be used for blintz filling; for
custards and puddings, de-
crease the number of whole
eggs and increase the egg
whites; and as in the recipe
for Rice Pudding with Rose-
water (below), it's the canned,
evaporated, skimmed milk
and long, slow cooking which
imparts a creaminess usual-
ly only achieved through the
addition of cream and/or
whole milk and eggs.
Certainly, you'll want to
make the traditional dishes
for Shavuot. But for variety,
introduce some of the Sephar-
dic-inspired recipes which
follow. There's a good chance
at least one will become a
family favorite.
FRESH TOMATO-RICE
SOUP
1 /4 cup long grain rice
(not instant)
11/4 cups water
IA teaspoon salt
pinch white pepper
1 tablespoon fresh basil,
chopped
1 teaspoon sugar
1 /2 cup plain yogurt
34 (about 1 pound)
medium tomatoes,
coarsely chopped
fresh basil leaves for
garnish
In a medium saucepan,
place rice, water, salt and
basil and bring to boil. Cover
and simmer for 35 to 40 min-
utes until rice is tender.
Water will not be completely
absorbed. Cool slightly and
stir in sugar, yogurt and
tomatoes. Adjust seasoning to
taste. Garnish with basil.
Serve warm or chilled.
Serves 4.
This fish dish remains
moist and flavorful cooked on
a bed of lettuce. Spinach
leaves may be substituted.
TROUT STUFFED WITH
ALMONDS AND RICE
1 /4 cup water
6 large lettuce leaves
3 /4 cup cooked rice
1 /4 cup finely ground
almonds
1 /4 cup fresh parsley,
chopped
V4 cup chopped, frozen
spinach, thawed
1 /4 teaspoon ground
nutmeg
4 trout (12 oz each), pan
ready
salt and pepper
2-3 tablespoons vegetable
oil
Preheat oven to 400F. Pour
water into an 8x8x2 inch bak-
Continued on Page 86