Whole-Grain Matzo Pilaf |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 1 (16-ounce) canister whole-grain matzo farfel | 1 tablespoon vegetable oil | 1 tablespoon margarine |
| 1 large onion, finely chopped | 1 (10-ounce) box sliced mushrooms | 1 (10 1/2-ounce) can condensed chicken broth, undiluted |
| fine sea salt | freshly ground black pepper | |
| 1 | Place matzo farfel in a large bowl. Cover with boiling water and let soften 3 minutes. (Do not let it sit any longer or the end result will be mushy.) Drain off water; set aside. |
| 2 | In a large skillet, heat oil and margarine over medium heat. Add onion and slowly saute 6 to 8 minutes or until it begins to turn golden. Add mushrooms and saute 3 to 4 minutes longer. |
| 3 | Add drained matzo farfel to skillet and saute. Slowly add chicken broth, using as little or as much as needed to reach the consistency of a pilaf. Season wtih salt and pepper to taste. |