Striking gold

This week, my sister is visiting from Israel. She does not eat meat. Or wheat. Or dairy. Or most fruit. She used to be a challenge when we were young and I guess some things never change. 

What do you feed someone whose list of things-I-can't-eat is basically a description of the contents of my kitchen?

When in doubt, says Jewish tradition, study Torah. All the answers in the world are there. As the Talmudic sage Ben Bag-bag said "Study the Torah this way and that, everything is in it".

Very well, then, let's study this week's parasha. In parashat Terumah, G-d instructs the Israelite (via Moshe) on how to construct the Mishkan, the tent in which the ark of the covenant will dwell. Naturally, the tent is not empty. There are instructions on how to build the Aron (ark), the Shulkhan (table), the Menorah, the Mizbehakh (altar) and so on. And everything, everything, has gold in it. 

Luckily for the Israelite, they left Egypt with loads and loads of gold. One might have wondered what in the world do they need the gold for. It's very heavy to carry and is of no use in the desert. Well, now we know why they schlepped it all the way from Egypt. Practically every item of the Mishkan is either made of gold or is covered in gold. 

Technically, they will still be schlepping it but from now on, it will certainly be useful. In their desert wanderings and later on, too.

So here we see the Israelite being instructed to take something with difficult associations (gold from their former tormentors) and turn it into something wonderful that will be the basis of their future. 

Hmmm.... 

Siblings sometimes have difficult memories from a shared childhood. My sister is an amazing woman. Very accomplished, hard working and super talented. But she is still driving me crazy with impossible demands. 

So let's turn gold into.... well, gold. 

Food for people who don't eat most things

• 1 1/2 cups wild rice (about 9 ounces)
• 2 teaspoons coarse kosher salt
• 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
• 3 tablespoons olive oil
• 6 tablespoons (3/4 stick) butter or margarine*, divided
• 1 1/2 cups finely chopped leeks (white part only)
• 1 1/2 cups frozen white corn kernels, thawed
• 1 tablespoon chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain and let cool.

While rice cooks, preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl and let cool.

Melt 4 tablespoons butter (or margarine) in a large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter (or margarine) and parsley. Season with salt and pepper. Transfer to bowl and serve. 

6-8 servings. 

* Note: You can use butter or margarine but the difference in taste is huge. Unless absolutely necessary, use butter.