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Submitted by Maidel Knaidle My grandmother used to make this farfel quite frequently for Shabbos, and it always left her house smelling great, and our tummies very satisfied. This is a great Friday night or yom tov side dish, and works well as a weeknight supper too, paired with chicken or fish. It is basic and wholesome, yet a hit with children and adults of all ages.
1 (12-ounce) package farfel
oil, for sauteing
2 onions, diced
8 ounces sliced mushrooms, canned or fresh
5 cups boiling water
2 teaspoons salt
1/4 teaspoon pepper
Sauté onions until brown. Pour in mushrooms and stir a little bit. Add farfel and stir at one-minute intervals until brown. Add boiling water, or add five cups of cold water and bring to a boil. Add salt and pepper.
Lower flame and simmer while covered, stirring occasionally until all water is absorbed (approximately 20-30 minutes).
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