Farfel is nothing more than matzah cut up small and calibrated for quick cooking. I use the Osem whole wheat version, with wonderful results.
You will love the robustness of the whole-grain flavor. No need to wait for Passover to make this treat! Oh I know it doesn’t exactly look pristine, but it is delicious, and you will have enough colorful side dishes to offset the monochromatic tones of the farfel.
1/4 cup olive oil, divided
1 large onion, chopped
1 pound mushrooms, Portobello or domestic, diced
1 pound box Osem Whole Wheat Farfel
5 cups hot water (tap water OK)
1 teaspoon turmeric
1 teaspoon 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 the same 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, pouring the liquid slowly so as not to splatter, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Makes 8 ample servings.