RICE | 137 Chop your vegetable of choice in small dice pieces and set aside. In a pot, on medium heat, add a drizzle of olive oil and the chopped onion. Fry the onion for 1 minute, then add the risotto rice and fry for another minute. When the rice is shiny and toasted add the white wine, stir, and let the wine evaporate completely. Add vegetable/parave chicken powder to the 4 litres of water. Now add 2 ladles of stock and your chopped vegetable of choice and stir. Finish cooking the risotto, stirring often and adding 2 ladles of vegetable stock each time the pan dries up. Keep the heat on medium to low. The rice should bubble very gently while it cooks. After about 13 to 15 minutes, taste the rice and adjust for salt. When the rice is "al dente" or with a bite to it, turn off the heat off and continue stirring for another minute. Now add the margarine and stir for one more minute, making the rice creamy. Your risotto is ready to be eaten. If you want, garnish the risotto with some freshly chopped parsley and some vegan cheese on top. MAKLUBA Makluba is a Palestinian dish that is usually prepared with chicken, lamb or beef. Makluba means to turn over. I first tasted it when working as a tour guide I would take tourists to Rikmat Hamidbar in Laqiya, a center for the empowerment of Bedouin women. This is a vegan version that I prepared. ¼ cup oil 3 large zucchini, sliced lengthwise 2 large potatoes, peeled and sliced thickly lengthwise 1 small cauliflower, broken into flowerets 3 onions, peeled and sliced thickly 3 carrots, peeled and chunked 1 large red pepper, seeded and cut into thick strips 2 tins red beans, drained 2 cups rice 2 cups hot water Salt and pepper 1 tsp baharat/ras el hanout/1 Tbs parave chicken/vegetable soup powder 2 tomatoes ½ cup lightly fried pine nuts Saba turning over pot of steaming makluba with Aviv and me looking on anxiously
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