Not a kugel!!! More like a farfel pilaf! This is actually a dish that I would make during the year & not just for Passover! If you do not celbreate Passover & see a box of farfel, you should buy it & make this!
Mrs. Shapiro, my friend & food guru…told me she makes this every year for Passover so I thought I would try it!
Basically, this recipe is just a bunch of sautéed vegetables…what ever vegetables you like. I used onions, yellow pepper, red pepper, mushrooms & celery added to some farfel…there is a bit more to it..so here it is.
Here is the recipe
8 cups farfel
1 yellow pepper
1/2 red pepper
2 cups mushrooms, sliced
1 celery stalk
NOTE:: YOU CAN USE THIS ASSORTMENT OF VEGETABLES OR USE WHAT EVER VEG YOU LIKE..DON’T LIKE MUSHROOMS..DON’T USE THEM ETC
- Beat the eggs in a large bowl
- Add the farfel & mix well, making sure that all of the farfel is coated with the beaten egg
- Put the farfel mixture onto a cookie sheet, spread it out so it is in a single layer as much as you can & dry it in the oven… 350f for about 10 minutes
- When it is done, remove the cookie sheet from the oven & set it aside
- Meanwhile, while the farfel is drying, prepare your vegetables
- Thinly slice the onion.
- In a large skillet, heat some oil… about 4 tbsp oil ( you need enough oil ) add the onion & cook it until it is quite brown over medium heat. You want the onions to brown but not too fast..don’t want to burn them & we want them to be soft & brown. Stir the onions often. Remove the onions & set aside, you will be adding them back to the skillet once the vegetables are cooked
- Dice the peppers, slice the mushrooms & celery & set aside
- Put the prepared vegetables into the same skillet that you cooked the onions in. Add more oil if needed .Cook until the veg are soft. Add the onions back into the skillet & mix with the vegetables, set aside
- Now, take a saucepan, put the farfel into it. Cover the farfel with water (or chicken broth, or veg broth if you want). The farfel floats so you do not want to put too much liquid in the saucepan…you have to just look & see that there is enough water but not too much.* hahah. Not very accurate! Bring to a simmer, cover the saucepan, put the heat on low & cook until the liquid is absorbed & the farfel is soft…we don’t want the farfel to be soggy…that is why the amount of water is important! I think less water is better than too much !
- When the farfel is done, add the vegetables & the oil from the skillet. Mix well
- Season with salt & pepper
- Serve warm
- Note…this freezes well.