Vegetable and Farfel Kugel

Name: Vegetable and Farfel Kugel
Total time: 75
Yield: 12
Ingredients: 1 tablespoon vegetable oil; 1 (8 ounce) package sliced fresh mushrooms; 2 cups coarsely grated carrots; 2 medium onions, diced; 2 stalks celery, diced; 1 medium red bell pepper, diced; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 6 ounces matzo farfel; 0.5 cup toasted pine nuts; 1.5 teaspoons salt; 1 pinch freshly ground black pepper; 5 large eggs, beaten; 1 pinch ground paprika

Recipe by Alice Waugh from allrecipes.com

Dinner,Side Dish 1 Hr. 15 Mins.

Ingredients

12 servings

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1 tablespoon vegetable oil
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1 (8 ounce) package sliced fresh mushrooms
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2 cups coarsely grated carrots
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2 medium onions, diced
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2 stalks celery, diced
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1 medium red bell pepper, diced
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1 (10 ounce) package frozen chopped spinach, thawed and drained

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6 ounces matzo farfel
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0.5 cup toasted pine nuts
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1.5 teaspoons salt
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1 pinch freshly ground black pepper
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5 large eggs, beaten
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1 pinch ground paprika

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
Cover and bake in the preheated oven for 30 to 45 minutes.