¼ cup olive oil, divided
1 large onion, chopped
1 lb mushrooms, Portobello or domestic, diced
1 lb Osem whole wheat farfel
5 cup water, tap water OK, hot
1 tsp turmeric
1 tsp dry thyme
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.
Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate.
Transfer to another bowl. 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.
Cover and cook 5 more minutes.
Stir in the reserved onions and mushrooms.
Will make 8 ample servings.
Sugar: 2g
:
Calcium: 22mg
Calories: 95kcal
Carbohydrates: 7g
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 228mg
Protein: 2g
Saturated Fat: 1g
Sodium: 12mg
Vitamin A: 23IU
Vitamin C: 3mg
