Vegetable Farfel Side Dish

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 don’t want to use fearful, you can do the same thing & use quinoa…

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

Ingredients 

2 eggs

8 cups farfel

oil

1 onion

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

 

Method

  1. Beat the eggs in a large bowl
  2. Add the farfel & mix well, making sure that all of the farfel is coated with the beaten egg
  3. 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
  4. When it is done, remove the cookie sheet from the oven & set it aside
  5. Meanwhile, while the farfel is drying, prepare your vegetables
  6. Thinly slice the onion.
  7.  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
  8. Dice the peppers, slice the mushrooms & celery & set aside
  9.  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
  10. 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 liquisd in the saucepan…you have to just look & see that there is enough water but not too much. 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!
  11. When the farfel is done, add the vegetables & the oil from the skillet. Mix well
  12. Season with salt & pepper
  13. Serve warm
  14. Note…this freezes well.

Enjoy!

 

r0jAMAmASKC5TrY%P30FlQgzYPe8EHTFiRhDFe+Lf29QQ0ruCAogRKmZ+973nTEz9AdIRwQw63R1O99rFYyOIMqQvPu7dGzqRQSoFXob8vzu3Q

fullsizeoutput_82698fcMgbQlSrKApGUQeGaWrQAXHdZaLjRuy0taE7ZD94uA

Advertisements

2 Comments Add yours

  1. chefkreso says:

    This is just the dish my family and I would love to try for the weekend, looks and sounds so flavourful 🙂

    Like

  2. mistimaan says:

    Looks nice and tasty 🙂

    Like

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s