Farfel is nothing more than matza cut up small and calibrated for quick cooking. I use the Osem whole wheat version, with wonderful results. You will love the robustness of the whole-grain flavor. No need to wait for Passover to make this treat!
How To Make Farfel with Onions and Mushrooms
An effortless Jewish pasta dish that's cooked with mushrooms and seasoned with tumeric and some dry thyme.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- ¼ cup olive oil, divided
- 1 large onion, chopped
- 1 lb mushrooms, Portobello or domestic, diced
- 1 lb Osem whole wheat farfel
- 5 cup water, tap water OK, hot
- 1 tsp turmeric
- 1 tsp dry thyme
Instructions
- Heat half the oil in a large skillet.
- Add the onion and cook on a medium flame, stirring occasionally, until nice and dark.
- Transfer to a bowl.
- Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate.
- Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant.
- Add the water and seasonings, stirring to combine.
- Cover and cook 5 more minutes.
- Stir in the reserved onions and mushrooms.
- Will make 8 ample servings.
Nutrition
- Sugar: 2g
- :
- Calcium: 22mg
- Calories: 95kcal
- Carbohydrates: 7g
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Potassium: 228mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 12mg
- Vitamin A: 23IU
- Vitamin C: 3mg
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