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Farfel Ring

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  • 4 c Sodium-reduced chicken broth; defatted (see Note below)
  • 2 pk (7-oz) brown farfel (toasted egg barley) (or use regular farfel browned briefly under the broiler)
  • 2 tb Olive oil
  • 1 lg Onion; peeled and minced
  • 1/2 lb Fresh mushrooms; cleaned and sliced
  • 1/2 c Chopped Italian flat-leaf parsley
  • 1/2 ts Ground white pepper
  • Salt to taste


From: Pat Gold <>
Date: Sat, 03 Aug 1996 16:44:22 -0700 Deliciously Healthy Jewish Cooking, Harriet Roth. Serves: 12 (Meat) This can be made the day before, and it also freezes beautifully for future use.
1. Bring the chicken broth to a boil in a saucepan; add the farfel and simmer over medium heat until almost dry.
2. Heat the olive oil in a nonstick saute pan over medium heat. Add the onion and saute for 5 minutes, or until wilted. Add the mushrooms and saute 2 to 3 minutes.
3. Add the farfel to the mushroom-onion mixture. Blend. Add the parsley and pepper. Taste and add salt if needed. Heat the oven to 350 degrees.
4. Coat a 2-1/2 quart ring mold with olive oil cooking spray. Add the farfel mixture and cover the mold with foil.
5. Place the mold in a large baking pan. Fill the pan with 1 inch of hot water, transfer to the oven, and bake for 1 hour.
6. Remove the farfel from the water bath and let stand for 15 minutes. Remove foil, loosen the edges of the farfel with a spatula, and unmold.
To Serve: Unmold the ring on a round platter and fill the center with any desired vegetables, such as peas and carrots in the center, surrounded with broccoli and cauliflower florets.
Note: One package of low-sodium soup mix with or without noodles, combined with 4-1/2 cups boiling water may be substituted for the chicken broth.
Per Serving: 3.4 gm total fat, .67 gm saturated fat, 1.3 gm fiber, 114 calories, 22 mg cholesterol, 27.4 % fat, 58 mg. sodium, 31 calories from fat.
JEWISH-FOOD digest 299
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive,