email this pageIngredients
10 large eggs
2 (15-ounce) cans lower-sodium chicken or vegetable broth, divided
1 (16-ounce) box matzo farfel (about 6 cups)
2 tablespoons olive oil
2 cups thinly sliced onion
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 cups sliced shiitake mushrooms
4 (6-ounce) bottles marinated artichoke hearts, drained
Instructions
2 (15-ounce) cans lower-sodium chicken or vegetable broth, divided
1 (16-ounce) box matzo farfel (about 6 cups)
2 tablespoons olive oil
2 cups thinly sliced onion
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 cups sliced shiitake mushrooms
4 (6-ounce) bottles marinated artichoke hearts, drained
1. Preheat the oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray.
2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand.
3. Heat oil in a large skillet over medium-high. Add onions, rosemary, thyme and salt; cook, stirring frequently, about 6 minutes or until the onions are soft and lightly golden. Add mushrooms and cook, stirring, for 4 to 5 minutes or until they are softened. Remove from heat and stir in artichokes.
4. Stir the vegetables into farfel mixture and transfer to the prepared baking dish.
Bake 30 minutes; cover with foil and bake another 10 minutes. If it seems too dry, make several slits into the kugel with a butter knife and drizzle with extra broth. (The slits help the liquid permeate the inside of the kugel). Serves 16.
By Marge Perry, "Relish the American Table," April 2, 2006.
Nutritional Information
2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand.
3. Heat oil in a large skillet over medium-high. Add onions, rosemary, thyme and salt; cook, stirring frequently, about 6 minutes or until the onions are soft and lightly golden. Add mushrooms and cook, stirring, for 4 to 5 minutes or until they are softened. Remove from heat and stir in artichokes.
4. Stir the vegetables into farfel mixture and transfer to the prepared baking dish.
Bake 30 minutes; cover with foil and bake another 10 minutes. If it seems too dry, make several slits into the kugel with a butter knife and drizzle with extra broth. (The slits help the liquid permeate the inside of the kugel). Serves 16.
By Marge Perry, "Relish the American Table," April 2, 2006.
Per serving: 350 calories, 9g fat, 10g prot., 57g carbs., 3g fiber, 380mg sodium
