My son, Aaron, loves farfel. It is his go-to Shabbos side dish and he looks forward to it every Shabbos. Aaron likes it not too soggy with just the right amount of fried onions. Most Friday mornings, Aaron offers to prepare farfel for himself. Most Fridays, I rush to make it for him because his idea of a cleaned-up kitchen and mine are very different.
A few months ago, I prepared farro with sauteed onions in the rice cooker. After running some errands, I discovered that the farro had been nearly finished. Both Aaron and Leah sheepishly told me that they couldn’t resist “tasting” the farro and that it tasted just like farfel. So, farro has now become the not-so-heimishe farfel.
And, cooking it in the rice cooker has taken the time, effort and guesswork out of preparing our not-so-heimeshe farfel.
1 1/2 tablespoons oil
1 cup farro
2 1/2 cups water
1 teaspoon salt
dash of black pepper
In a saute or fry pan, saute onion in oil, until soft and just turning brown. Using a rubber spatula, scrape onions with oil into a rice cooker, reserving a spoonful for garnish.
Add farro, water and seasonings to rice cooker. gently stir to combine. Cook until ready. All the water should be absorbed and the farro will be soft and golden-brown when ready. Garnish with remaining onions.