Return to Main Recipes Page/Return to Home Page

Egg Barley/Farfel Ring (M, TNT)
Source: "Deliciously Healthy Jewish Cooking," by Harriet Roth
Serves: 8-10

4 cups reduced sodium chicken broth, defatted (see Note)
2 7-ounce packages toasted egg barley (farfel) or use regular farfel, browned briefly under the broiler
2 tbsp. olive oil
1 large onion, peeled and minced
1/2 pound fresh mushrooms, cleaned and sliced
1/2 cup Italian flat-leaf parsley, chopped
1/2 tsp. ground white pepper
Salt, to taste

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 nonstick 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. Taste and add salt if needed. Heat the oven to 350°F.

Coat a 2-1/2-quart ring mold with olive oil cooking spray. Add the farfel mixture and cover the mold with foil.

Place the mold in a large baking pan. Fill the pan with 1" of hot water, transfer to the oven, and bake for 1 hour.

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 or without broccoli and cauliflower florets.

Poster's Notes:
One package of low-sodium soup mix with or without noodles, combined with 4-1/2 cups boiling water, may be substituted for the chicken broth.

Posted by Marilyn Kerman

Nutritional Info Per Serving: N/A