Ingredients
- 1 teaspoon seasoned salt or to taste
- 1 cup hot water or vegetable bouillon
- 1 (1-pound) box matzo farfel
- 3 tablespoons broth or soy sauce for sauteeing
- 1 cup finely chopped onion
- 1 pound mushrooms, chopped
- 1 medium zucchini, finely chopped
- 2 stalk finely chopped celery
- 1 1/2 tablespoons potato starch beaten with 6 tablespoons water (or 3 beaten egg whites)
- Freshly ground pepper to taste
Make it step by step
- 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 Pam-sprayed 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.