From Passover the Healthy Way: Light, Tasty and Easy Recipes Your Whole Family Will Enjoy.
4 cup fat free, low sodium chicken broth
14 oz matzoh farfel
1 Tbsp olive oil
1 large onion, peeled and minced
½ lb fresh mushrooms, cleaned and sliced
½ cup Italian flat-leaf parsley
½ tsp ground white pepper
1 pinch salt
Preheat oven to 350 degrees F.
Bring the chicken broth to a boil in a saucepan; add the farfel and simmer over medium heat until almost dry.
Heat the olive oil in a non-stick sauté pan over medium heat. Add the onion and sauté for 5 minutes, or until wilted. Add the mushrooms and sauté 2 to 3 minutes.
Add the farfel to the mushroom-onion mixture. Blend. Add the parsley and pepper. Add a pinch of salt.
Coat a 2 ½ quart ring mold with non-stick cooking spray. Add the farfel mixture and cover with foil.
Place the mold in a large baking pan. Fill the pan with 1 inch of hot water, place in the oven, and bake for 1 hour.
Remove the mold from the water bath and let stand for 15 minutes. Loosen the edges of the farfel ring with a spatula, and unmold.
To Serve: Unmold the ring on a round platter and fill the center with desired
Serving Size: 1 slice Exchanges per Serving: 2 Starch Nutrition Facts: Calories: 141, Cholesterol: 0 mg, Total Fat: 1 gm, Protein: 5 gm, Saturated Fat: 0 gm, Carbohydrate: 29 gm, Polyunsaturated Fat: 0 gm, Dietary Fiber: 2 gm, Monounsaturated Fat: 1 gm, Sodium: 47 mg