Submitted by Maidel Knaidle
My grandmother used to make this farfel quite frequently for Shabbos, and it always left her house smelling great, and our tummies very satisfied. This is a great Friday night or yom tov side dish, and works well as a weeknight supper too, paired with chicken or fish. It is basic and wholesome, yet a hit with children and adults of all ages.
1. Sauté onions until brown. Pour in mushrooms and stir a little bit. Add farfel and stir at one-minute intervals until brown. Add boiling water, or add five cups of cold water and bring to a boil. Add salt and pepper.
2. Lower flame and simmer while covered, stirring occasionally until all water is absorbed (approximately 20-30 minutes).