Hungarian Browned Egg Barley Recipe - Piritott Tarhonya

Hungarian Browned Egg Barley
pxhere / Creative Commons
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 2 cups (2 servings)
Ratings (8)

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.

Here's a larger photo of Hungarian Grated Egg Noodles - Tarhonya being made. See All About Hungarian Noodles.

Also see how Hungarian noodles are made.

What You'll Need

  • 1 tablespoon butter
  • 1/2 small onion, finely chopped (or 1 package onion soup mix)
  • 1 cup dry​ ​Hungarian Egg Barley
  • 2 cups hot chicken broth (or water if using soup mix)
  • Optional: 1 tablespoon chopped parsley

How to Make It

  1. In a medium bowl, saute onion until translucent.
  2. Add egg barley and saute until coated with the hot fat, about 2 minutes.
  3. Stir in hot stock, or water and soup mix, bring to a boil, reduce heat and cover.
  4. Simmer 15-20 minutes or until stock is absorbed and noodles are tender.
  5. Stir in chopped parsley and serve.
Nutritional Guidelines (per serving)
Calories 158
Total Fat 6 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 15 mg
Sodium 731 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)