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Meat
Easy
1 Hour
Diets 
Creamy, flavorful, and full of comfort.
1 bag Gefen Egg Barley (farfel)
3 tablespoons Gefen Canola Oil
1 carton Manischewitz Chicken Broth (optional)
2 cups water
1 tablespoon Gefen Table Salt
1 teaspoon Gefen White Pepper
3 tablespoons Gefen Garlic Powder
1/2 teaspoon Gefen Paprika
baby bella mushrooms, cleaned and sliced
2 tablespoons Tuscanini Light Olive Oil
In a large saucepan, heat canola oil over medium heat.
Add the farfel and stir frequently, allowing it to toast and lightly brown—about three to five minutes.
Carefully add the chicken broth (if using) and water. Stir to combine.
Season with salt, pepper, garlic powder, and paprika.
Cover the pan, reduce heat to low, and simmer for eight to 10 minutes, stirring occasionally.
Uncover and continue to cook for an additional three to five minutes, stirring until creamy and tender.
Heat olive oil in a separate pan.
Sauté mushrooms for a few minutes until browned and tender.
Spoon over the farfel before serving. Am Yisrael Chai!
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If I skip the chicken broth, should I add more water instead?
Is the farfel the same thing as the pearl couscous? I assume you can follow the recipe for it?