Name: Matzo Farfel with Feta and Basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 small onion (chopped); 1 -2 tablespoons extra virgin olive oil plus more for serving; 2 cups Matzo Farfel; 1 cup All Natural Vegetable Broth; 1/4 pound feta (crumbled); 1/4 cup fresh basil (in a chiffonade); 1/2 cup grape tomatoes (sliced in half); Juice of 1 large lemon; Fresh cracked black pepper

Matzo Farfel with Feta and Basil

“Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.

Matzo Farfel with Feta and Basil

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

1 small onion chopped
1 -2 tablespoons extra virgin olive oil plus more for serving
2 cups Matzo Farfel
1 cup All Natural Vegetable Broth
1/4 pound feta crumbled
1/4 cup fresh basil in a chiffonade
1/2 cup grape tomatoes sliced in half
Juice of 1 large lemon
Fresh cracked black pepper

Instructions

In a pan over high heat sauté onion in olive oil until slightly browned, about 5 minutes.
Reduce heat to medium and add matzo farfel.
Sauté the farfel until it is coated with oil and a bit toasty.
Pour in broth and continue to cook, stirring occasionally until water is absorbed.
After about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice.
Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.