|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Hungarian browned egg barley or piritott tarhonya makes a great side dish similar to rice pilaf. The individual clumps of pasta are browned in hot fat and then cooked in hot broth. The variations are as endless as they are for rice pilaf. Also see how Hungarian noodles are made.
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 cup dry Hungarian egg barley
2 cups hot chicken broth
1 tablespoon chopped fresh parsley, optional
In a medium bowl, saute onion until translucent.
Add egg barley and sauté until coated with the hot fat, about 2 minutes.
Stir in hot stock, bring to a boil, reduce heat and cover.
Simmer 15 to 20 minutes or until stock is absorbed and noodles are tender.
Stir in chopped parsley and serve.
- You can skip the chopped onion and chicken broth, replacing them with a package of onion soup mix dissolved in 2 cups of water.