For a crunchy, nutty, slightly sweet simanim side dish try my Wild Rice with Carrots and Beets recipe.
Beets are a siman for “removing our enemies” and carrots for “increasing our merits.” I added rice and raisins just ‘cause I like ’em and pecans for crunch. Some people have the custom not to eat any nuts on Rosh Hashanah and even through Simchat Torah.
We personally refrain only from walnuts so in our kitchen pecans are fair game! Thankfully! But obviously, follow your custom and keep or remove the pecans from the recipe as you see fit. Rabbi Lawrence explains the nut custom here.
Wild Rice with Carrots and Beets
Servings
8 Servings
Ingredients
- 3 small beets scrubbed
- 2 tablespoon olive oil divided
- 1 bag wild rice 8-ounce bag
- 1 large carrot peeled and cut into ¼-inch thick rounds
- ¼ cup golden raisins
- ¼ cup chopped pecans
- 1 small orange juiced
- 1 tablespoon orange zest
- 1 teaspoon chopped parsley
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400° F.
- Place beets in a large piece of foil with 1 tablespoon olive oil and seal tightly. Roast for 1 hour or until tender when pierced with a fork. When cool enough to handle, peel and cut into quarters.
- Cook rice according to packages directions, drain and set aside.
- In a large pot, heat remaining tablespoon of olive oil over medium high heat. Add carrots and cook, stirring often, for 5 to 8 minutes or until slightly softened. Add raisins, pecans, juice, zest and cooked wild rice. Stir to combine and cook 5 to 10 minutes or until heated through. Remove from heat and stir in beets and parsley and season to taste with salt and pepper. Serve warm or at room temperature.
I emailed you we will figure it out.
Have had a lot of difficulty logging inI simply wanted to save this recipe in my box. Have had the recipe box for a few years. We do not eat rice on Passover but I do like this recipe a lot.
YAY so happy! Thanks for sharing your feedback here – I really appreciate it!
I made this with Lundberg’s wild rice blend. Fabulous!
oh Maria you’re welcome – and you are so right – this is just that kinda recipe!
You can read a bit more about the custom not to eat nuts here http://www.joyofkosher.com/2011/09/when-and-why-dont-we-eat-nuts/
I want to know what kind of nuts are permitted to use in Rosh Hashanah
I’ve been looking for new food recipes that would let me really dig into the fall weather, and this definitely fits the bill. Looks like it will be fun to make and eat. Thanks for posting.