Side dishes for Rosh Hashanah.

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CHERRY-ALMOND
WILD RICE

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66

August 30 • 2012

ide dishes, for the most part,
are meant to accompany a
main course or
entree; it makes sense to
coordinate them so that the
dinner plate is harmonious
and complete. It's why meat
and potatoes tend to go
together — they're comple-
mentary.
But for many (me
included!), side dishes often
are more interesting and
appetizing than the main
Ann
course. And for others —
Co
vegetarians, for example
Fo
— side dishes often are the
Colu
main course, which is why
most of the accompaniments I prepare
are vegetarian, substituting water or

JN

P/2 cups wild rice
5 cups water
1 /4 cup olive oil
1 red bell pepper, chopped
1 cup chopped dried cherries
2 Tbsp. dried parsley flakes
1 cup slivered almonds, lightly
toasted
1 /2 cup finely chopped scallions
kosher salt and pepper to taste

Place rice in a large saucepan, and
pour water over. Stir. Bring to a boil
over medium-high. Reduce heat,
cover and cook for about 40 minutes,
or until just tender (the rice should
be al dente — not soft or mushy).
Transfer the rice to a large bowl.
Pour the oil over, and toss well. Add
the pepper, cherries and dried pars-
ley, and toss well. Set aside to cool.
When cool, add remaining ingre-
dients, and toss well. Cover and
chill until ready to serve, up to a day
ahead. Serve at room temperature
or heat in the microwave oven (in a
covered dish) for 10 minutes on high
heat.
Makes 8 or more servings.

vegetable broth where, typically, beef
or chicken broth is called for.
Furthermore, because
some of the simplest recipes
are the best, I'm offering
some side-dish recipes that
are all fairly quick to pre-
pare while still delicious.
These sides feel and taste
like the harvest, and I've
included some traditional
favorites (kasha and kugel)
and some sweetness (fruit
and honey) that are perfect
for Rosh Hashanah.
Because we're going for
variety, I'm cutting to the
chase — chatting less and
cooking more, with five recipes that
are sure to please.

❑

KASHA VARNISHKES

Kasha is an acquired taste. If you love
kasha (buckwheat groats), chances
are you like varnishkes (bow-tie
pasta). This is a basic, old-fashioned
recipe that's close to the hearts of
many. Traditionally, it is made with
onions fried in melted chicken fat
(schmaltz). This recipe is slightly
more heart-healthy, made with olive
oil instead.

Pasta:
1 lb. dry bowtie pasta,
2 Tbsp. olive oil
Kasha:
3 Tbsp. olive oil
3 cups chopped onion
2 tsp. minced garlic
2 cups whole kasha (buckwheat
groats)
4 cups chicken broth
salt and pepper to taste
1 /2 cup fresh chopped parsley,
garnish

Prepare the bowtie pasta, cooked
very al dente according to package
directions, and toss with 2 Tbsp. olive
oil; set aside.
Heat 3 Tbsp. oil in a large pot over
high heat. Add the onions and garlic,