"'Cholent' is a slow-cooking stew made for the Jewish Sabbath. 'Parve' simply means meatless. You may have trouble pronouncing the name but you won't have trouble devouring this simple yet hearty stew. This recipe leaves lots of room for variation, so feel free to personalize to your taste."
Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets.
Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil.
Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
Cover with the lid and set your slow cooker on low; cook overnight.
The cooking time will vary according to the intensity of heat in your slow cooker. Because the rice will absorb a majority of the water, the potatoes and beets (which lose their red) near the surface may appear burnt.
Try using a liner in your slow cooker for easier cleanup.
Per Serving: 281 calories;9.9 g fat;
41.3 g carbohydrates;
7.3 g protein;
82 mg cholesterol;
509 mg sodium.