Farfel is about as traditional as Jewish food gets, but this version, with bright flavors of pesto and lemon, is anything but traditional!
- 2 Tbsp olive oil
- 1 Spanish onion, finely diced
- 11⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- 8–10 oz (225–280 g) white mushrooms, finely diced
- 3 Tbsp basil pesto
- 1 8-oz (225-g) pkg farfel
- 3 cups water
- juice of 1⁄2 lemon
- Heat oil in a large, deep frying pan over medium heat. Add onion, salt, and pepper. Sauté for 5 minutes, stirring occasionally.
- Reduce heat to low. Add mushrooms and pesto. Continue to cook for about 15 minutes, until mushrooms are softened and reduced.
- Increase heat to medium-high. Add farfel and cook, stirring often, for 2–4 minutes to toast the farfel. Add water, cover, and bring to a boil. Once boiling, reduce heat to low and simmer for about 20 minutes, until water is absorbed. Turn off heat and leave farfel covered for 5–10 minutes, then fluff with a fork.
- Just before serving, stir lemon juice into farfel. Taste and add salt and pepper, to taste. Plan Ahead: Farfel can be prepared a day or two ahead of time. Reheat, covered, until warmed through. Add lemon just before serving for best results.
(Originally featured in Family Table, Issue 709)
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