3 cups matzo farfel
2 1/2 cups hot water or chicken broth
2 tsp oil
1 onion, chopped
1 green & 1 red pepper, chopped
1 cup mushrooms, sliced
2 eggs plus 2 whites (or 3 eggs)
Salt & pepper, to taste
1/2 tsp each dried basil & thyme
- Pre-heat oven to 375°F. Place farfel in a large mixing bowl. Add hot water or broth and let stand for 5 minutes to soften. Drain excess liquid. Meanwhile, heat oil in a non-stock skillet. Add onion and peppers. Sauté on medium heat for 5 minutes, until softened. Add mushrooms and cook 5 minutes longer. Cool slightly. Combine all ingredients and mix well.
- Spread mixture evenly in a sprayed 7 x 11 – inch Pyrex caserole. Bake at 375°F for 45 minutes, or until golden and firm.
Yield: 10 servings. Recipe may be doubled for a large crowd. Reheats and/or freezes well.
103 calories per serving, 2.3 g fat (0.4 g saturated), 42 mg cholesterol, 4 g protein, 18 g carbohydrate, 36 mg sodium, 83 mg potassium, trace iron, 1 g fibre, 13 mg calcium.
*Farfel Muffins: In step 2, bake mixture in sprayed muffin pans for 25 minutes at 375°F.