Farfel Ring

From: Pat Gold <plgold@ix.netcom.com> Date: Sat, 03 Aug 1996 16:44:22 -0700 Deliciously Healthy Jewish Cooking, Harriet Roth. Serves: 12 (Meat) This can be made the day before, and it also freezes beautifully for future use. 1. Bring the chicken broth to a boil in a saucepan; add the farfel and simmer over medium heat until almost dry. 2. Heat the olive oil in a nonstick saute pan over medium heat. Add the onion and saute for 5 minutes, or until wilted. Add the mushrooms and saute 2 to 3 minutes. 3. 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 degrees. 4. Coat a 2-1/2 quart ring mold with olive oil cooking spray. Add the farfel mixture and cover the mold with foil. 5. Place the mold in a large baking pan. Fill the pan with 1 inch of hot water, transfer to the oven, and bake for 1 hour. 6. 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 broccoli and cauliflower florets. Note: 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. Per Serving: 3.4 gm total fat, .67 gm saturated fat, 1.3 gm fiber, 114 calories, 22 mg cholesterol, 27.4 % fat, 58 mg. sodium, 31 calories from fat. JEWISH-FOOD digest 299 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.