Pre-Pesach Recipe Idea

Here is a quick and easy recipe to serve during the hectic week or two before Pesach. Add a fresh green salad and fruit for dessert.

Rice and Lentil Pilaf (Parve)

Ingredients

1 small onion, diced
1 tablespoon extra-virgin olive oil
1 cup raw brown rice, rinsed
1 tablespoon tomato paste
2½ cups water
¼ teaspoon cinnamon
¼ cup raw lentils, sorted and rinsed
1 teaspoon salt
1/2 cup raisins

Method

Heat the oil in a medium-size saucepan; add the onion and saute until soft. Add the rice and saute for another few minutes.

Combine the water, tomato paste and cinnamon. Add this mixture to the rice and onions, along with the lentils. Bring to a boil, cover and simmer on low heat for 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Oil or spray an ovenproof baking dish with non-stick spray.

After the rice has cooked for 30 minutes, stir in the salt and raisins. Add additional water if the mixture is too dry, and place in casserole or baking dish.

Cover and bake for 20 to 30 minutes.

Serves 4 to 6

Planning for an Enjoyable Pesach

If in your mind Pesach means long, tedious weeks of cleaning and preparation, you will probably feel exhausted by the time you sit down for the Seder. The thought of taking time for creative and healthy meals may seem totally unrealistic or impossible. But with careful planning, you can eat well and enjoy Pesach in a relaxed, joyful mood.

Here are some suggestions:

• Remember that Pesach cleaning is not spring cleaning. Our obligation is to remove chametz, not cobwebs and dust.

• Start cleaning for chametz as early as possible. Begin with the areas that are farthest from the kitchen and dining room. You can start by cleaning the car, bedrooms, basement and office. Stop bringing chametz into these areas once they are clean.

• Try to include family members in Pesach preparations. Children will be more cooperative if they feel that they are a part of the process. You will feel less frazzled if you have the cooperation and help of your family.

• Start browsing cookbooks, and make a note of new Pesach recipes that you would like to try. Newspapers, magazines and the web are all good recipe sources.

• Write a week-long Pesach menu, incorporating old favorites and new ideas. Base your menus on fresh, seasonal produce. Try to keep your menus fairly simple.

• After planning a menu, write a shopping list. Include nonperishables, fresh and frozen foods and paper goods. Jump-start your Pesach shopping by purchasing nonperishables several weeks in advance.