Farfel is a noodle product, typically found in soup.  By contrast, this farfel dish is prepared pilaf style and is particularly good with chicken that has a good gravy or sauce.

FARFEL PILAF (Baked Egg Barley)

2 cups raw farfel
2 tablespoons butter
Salt to taste, depending on saltiness of stock
cup onion, finely chopped
3 cups chicken stock, homemade if possible

1.  Preheat oven to 350 F
2.  In a skillet, melt butter.  Add finely chopped onion.  Cook over moderate heat until golden brown.
3.  Add raw farfel.  Stir to coat with butter.  Cook until lightly browned. 
4.  Place in a casserole and cover with 3 cups boiling chicken stock.  Stir well and bake in the moderate oven for about one hour, or until liquid has nearly evaporated. 

Farfel should be soft and in separate tiny "beads."  Fluff with 2 forks and serve hot.


Yield: Serves 6.

            (Adapted from A Treasury of Great Recipes.)

This recipe has been serve successfully many times.  It is great for a buffet, or as a contribution to a potluck effort.

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