Kishium (pronounced: kish-eem) is an Israeli dish that I learned to make from my mom. It is a fairly simple dish to make, and can be served as a side dish or stand alone as a nutritious meal. Kishium is another one of my go-to's, I make it regularly when zucchini and summer squash are in season. Basically, it is cooked squash, onion and tomato with rice, seasoned with lemon juice and black pepper. Delish!
I make my version of kishium with short grain brown rice; it is the perfect dish to make when you have leftover rice in the fridge. My mom would make kishium with minute rice, which of course you would not have to cook ahead of time, and it would cook stirred in with the vegetables. She also makes hers with butter or margarine, and I make mine with olive oil. Both ways are great.
I did a Google search to see what other kishium recipes were out there, and surprisingly found only ONE reference to it in all the interwebs! It is a transcription of a cookbook from 1956, "Favorite Recipes From the United Nations." This is the young nation of Israel's submission to the UN cookbook:
Area: 8,048; Pop.: 1,979,933.
2 tablespoons butter or margarine
1 medium-size onion, finely shredded
2 tablespoons stewed or canned tomatoes
2 pounds squash
Juice of ’/z lemon
Melt shortening in 2-quart saucepan, add
shredded onion, and cook until light brown.
Add the tomatoes and peeled squash cut in
2-inch cubes. Add lemon juice, salt, and
pepper. Cook over low heat until squash
is tender (about 7 to 10 minutes). Yield: 4
I LOVE that the United Nations put out a cookbook in 1956. However, I have to wonder where margarine wasn't legal..
Anyway, this recipe doesn't even include rice, but other than that it's pretty close to what we make. Of course, I much prefer my fresh cherry tomatoes to canned or stewed..
I hope you all enjoy this lovely dish.
3-4 summer squash or zucchini (depending how large they are, and the size of your pan), cut in 1/4 in rounds, or halved and then cut in 1/4 in pieces if the squash is larger.
1/2 pint cherry tomatoes, cut in half
1 medium-sized onion, chopped
1.5-2 cups of cooked brown rice (I use short grain, but any will do)
Juice of 1 lemon
Black pepper, to taste
1 T olive oil
Cook the brown rice ahead of time, or use leftover rice.
Heat the olive oil in a large pan, sauté the onion, and then add the squash/zucchini and tomatoes. Cook for about 15-20 minutes on medium-high heat, until the vegetables are tender. Add the rice and allow to cook another few minutes. When everything is heated well through, and the vegetables are well cooked, turn off the heat and season with lemon juice and pepper. Mix well, allow to sit for a few minutes, and serve.