Pignoli And Dried Fruit Farfel Pilaf

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From the kitchen of: Annabel Cohen, as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1/4 cup olive oil
  • 1-1/2 cups chopped onions
  • 1 tsp. minced garlic
  • 8 cups matzo farfel
  • 2 cups chicken or beef stock or broth
  • 1/4 cup lightly toasted pine nuts
  • 1-1/2 cups dried sweetened cherries or other dried fruit (golden raisins, dried cranberries, dried blueberries, or a combination of these), chopped if large
  • 1/2 cup fresh chopped parsley
  • Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until softened, about 3-4 minutes. Add the farfel and sauté until the farfel is lightly toasted and browned. Add the stock and sauté until the liquid is incorporated. Add remaining ingredients and season to taste. Cover and chill until ready to serve. Reheat in microwave and serve warm.

Makes 8 servings.

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