Parve Cholent

Ingredients

• 2  beets peeled quartered
• 2 cups brown rice 
• 6  eggs in their shells 
• 2 tablespoons garlic powder 
• 0.3 cup olive oil 
• 1  onion chopped
• 4  potatoes cubed peeled
• 12 servings salt and pepper to taste
• 2 tablespoons lawry's seasoned salt 
• 12 servings water to cover

Equipment

• frying pan
• slow cooker

Directions

1. 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.
2. Layer half the potatoes on the bottom of a slow cooker.
3. Add the cooked onions and rice; top with the remaining potatoes and beets.
4. Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
5. Mix the garlic powder and seasoned salt into 1 cup of water.
6. Pour over the cholent. Season with salt and pepper.
7. Drizzle with 1/4 cup of olive oil.
8. Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
9. Cover with the lid and set your slow cooker on low; cook overnight.