Hungarian Browned Egg Barley Recipe - Piritott Tarhonya

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 02/28/22
Hungarian Browned Egg Barley
pxhere / Creative Commons
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 servings
Yield: 2 cups
Nutrition Facts (per serving)
169 Calories
7g Fat
25g Carbs
4g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 169
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 20mg 7%
Sodium 927mg 40%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 4g
Vitamin C 1mg 4%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 144mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. In a medium bowl, saute onion until translucent.

  2. Add egg barley and sauté until coated with the hot fat, about 2 minutes.

  3. Stir in hot stock, bring to a boil, reduce heat and cover.

  4. Simmer 15 to 20 minutes or until stock is absorbed and noodles are tender.

  5. Stir in chopped parsley and serve.

Recipe Variation

  • You can skip the chopped onion and chicken broth, replacing them with a package of onion soup mix dissolved in 2 cups of water.