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Parve
Easy
40 Minutes
Diets 
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.
oil, for sauteing
2 onions, diced
8 ounces sliced mushrooms, canned or fresh
1 (12-ounce) package farfel
5 cups boiling water
2 teaspoons salt
1/4 teaspoon pepper
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.
Lower flame and simmer while covered, stirring occasionally until all water is absorbed (approximately 20-30 minutes).
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