• 1 tsp seasoned salt (you could use less)
• 1 cup hot water (I'll use a little veggie bouillon next time)
• 1 box (1 pound) matzo farfel
• 3 Tbsp broth for sauteeing
• 1 cup finely chopped onion
• 1 pound mushrooms, chopped
• 1 medium zucchini, finely chopped
• 2 stalks finely chopped celery (my addition)
• 1 1/2 Tbsp potato starch beaten with 6 Tbsp water (replacing 3 beaten egg whites)
• Freshly ground pepper to taste
Preheat oven to 350 degrees. Stir the seasoned salt into the water. Combine with the matzo farfel in a heatproof mixing bowl and let soak.
In the meantime, sautee the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted.
Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel mixture. Season to taste with freshly ground pepper. Pour into a greased 10" tart pan or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5-10 minutes before serving. Makes 6-8 servings.
(Matzo farfel is coarse crumbs made of matzo flour and can be found in the Passover section at the supermarket. Matzo farfel is 110 calories and .5g fat per 1/2 cup, or ounce.)
Originally from here
Posted on Shalom Adventure by: B Ellen Gurien
Picture from here