Farfel with Onions and Mushrooms
Serving Size / Yield
- 1/4 C. olive oil, divided
- 1 lg. onion, chopped
- 1 lb. mushrooms, Portobello or domestic, diced
- 1 lb. box Osem whole wheat farfel
- 5 C. hot water (tap water OK)
- 1 tsp. turmeric
- 1 tsp. dry thyme
- salt and pepper to taste
Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Will make 8 ample servings.
Shared by Levana Kirschenbaum for Osem.