brghealth03/19/12




From Passover the Healthy Way: Light, Tasty and Easy Recipes Your Whole Family Will Enjoy.






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #17670





















  • brghealth











INGREDIENTS













  • 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










  1. Preheat oven to 350 degrees F.



  2. Bring the chicken broth to a boil in a saucepan; add the farfel and simmer over medium heat until almost dry.




  3. 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.




  4. Add the farfel to the mushroom-onion mixture. Blend. Add the parsley and pepper. Add a pinch of salt.




  5. Coat a 2 ½ quart ring mold with non-stick cooking spray. Add the farfel mixture and cover with foil.




  6. 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.




  7. 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.




  8. To Serve: Unmold the ring on a round platter and fill the center with desired
    vegetables.




  9. 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
















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