Recipe - Farfel Ring

4 cup Sodiumreduced chicken
broth; defatted (see Note
below)
2 pack (7oz) brown farfel (toasted
egg barley) (or use regular
farfel browned briefly
under the broiler)
2 tablespoon Olive oil
1 lg Onion; peeled and minced
One half pound Fresh mushrooms; cleaned and
cut or sliced up
One half cup Chopped Italian flatleaf
parsley
One half teaspoon Ground white pepper
Salt to taste

From: Pat Gold plgold@ix.netcom.com

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 mushroomonion mixture. Blend. Add the parsley
and pepper. Taste and add salt if needed. Heat the oven to 350 degrees.

4. Coat a 2One half 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 lowsodium soup mix with or without noodles, combined
with 4One half 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.

JEWISHFOOD digest 299

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.