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Matzo Farfel, Risotto-style

4 servings

• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 4 matzo, coarsely crushed
• 1 cup chicken broth
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• Grated zest of 1 lemon
• Freshly ground pepper

Heat oil in a large skillet over medium-low heat; add shallots and garlic. Cook, stirring occasionally, until shallots turn light golden, about 2 minutes.

Stir in the matzo pieces.

Add the chicken broth a few tablespoons at a time, stirring after each addition, until liquid is absorbed and matzo has an al dente texture, about 5 minutes. Stir in the parsley, pine nuts, salt, lemon zest and pepper to taste.

Per serving: 219 calories (39 percent from fat), 10 g fat (1 g saturated), 0 mg cholesterol, 28 g carbohydrates, 6 g protein, 491 mg sodium, 1 g fiber.

(From Laura Frankel of Shallots Bistro in Skokie, Ill.)

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