Post by wilderness on Mar 29, 2020 13:09:33 GMT -5
Hungarian Browned Egg Barley - Piritott Tarhonya-Birdy
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.
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
In a medium bowl, sauté onion until translucent.
Add egg barley and sauté until coated with the hot fat, about 2 minutes.
Stir in hot stock, or water and soup mix, 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.
