The slow cooker is a crucial piece of kitchen equipment for folks keeping kosher, particularly on the Sabbath when they aren’t supposed to work or tend the fire. The simple solution for putting together a hot and ready midday meal is to assemble it in the slow cooker Friday night, and the next day, there it is. That process is at the heart of Laura Frankel’s Jewish Slow Cooker Recipes, an updated paperback edition of a book the former Shallots Bistro chef and current chef at Wolfgang Puck’s Kosher Catering at the Spertus Institute published in 2009.
And of course, you don’t need to reserve the dafina for Shabbat. I violated the law by preparing my dafina on a Saturday for Sunday dinner.
For the wheat berries Olive oil 1 large Spanish onion, peeled and chopped 2 garlic cloves, finely chopped 1 cup basmati rice, rinsed ½ cup wheat berries, rinsed 3 cups essential chicken stock
3. Place a large saut pan over medium heat. Lightly coat the bottom of the pan with olive oil.
8. Add the chicken stock to the dafina mixture. Add water to barely cover.
Pass the ground cumin, if using.
