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Farfel with Onions and Mushrooms

A delicious whole grain dish, traditional for Passover

Yield: Serves 8


  • 1/4 cup olive oil, divided
  • 1 large onion, chopped
  • 1 pound mushrooms, Portobello or domestic, diced
  • 1 pound box Osem whole wheat farfel
  • 5 cups hot water (tap water OK)
  • 1 teaspoon turmeric
  • 1 teaspoon dry thyme
  • Salt and pepper to taste


  1. Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl.
  2. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl.
  3. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine.
  4. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms.

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