Make this Shabbos staple in one pan with no pots or cleanup required!
We’ve changed so much of how we cook over the last few years here on BCP. We started creating 9×13 dinners that are easy, quick and delicious…then it was no-mixer cakes…then we began baking dishes we usually prepare on stove top, saving the job of washing a pot and babysitting that flame.
If farfel is a staple that you can’t do without (or even if you don’t prepare it often), you’ll enjoy the convenience of this super easy version (made in half 9×13 inch pan!) See how to prepare more grains in the oven here!
Farfel, oil and seasoning in a 9×6 inch pan (half 9×13 inch pan).
Toss to combine.
Cover with 2 ½ cups cold water.
Fluff with fork and enjoy.
Farfel in the Oven
Ingredients
- 1 8 oz package of farfel
- 2-3 tbsp oil
- 1 ½ tsp salt
- 1 ½ tsp garlic powder
- dash black pepper
- pinch – 1 tsp sugar
- ¼ tsp paprika (optional)
- 2 ½ cups cold water
Instructions
- Preheat oven to 400°F.
- Combine farfel, oil and seasoning in a 9×6 inch pan (half 9×13 inch pan). Toss to combine.
- Cover with 2 ½ cups cold water and cover pan tightly with foil.
- Bake for 1 hour. Fluff with fork and enjoy. ** If you are using boiling water it’s less water (2 cups) and shorter cooking time (30-40 minutes).
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