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4 cups sodium-reduced chicken broth, defatted (see Note below)
2 (7 ounces) packages brown farfel (toasted egg barley) (or use
regular farfel browned briefly under the broiler)
2 tablespoons olive oil
1 large onion, peeled and minced
1/2 pound fresh mushrooms, cleaned and sliced
1/2 cup chopped Italian flat-leaf parsley
1/2 teaspoon ground white pepper
Salt to taste
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
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,
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
Servings: 12 (Meat)
Source: "Deliciously Healthy Jewish Cooking" by Harriet Roth
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