Egg farfel with vegetables

Yield: 1 Servings

Measure Ingredient
1 small Box egg barley
1 small Onion; diced
1 \N Stalk celery; diced
1 \N Sweet red pepper; (or green pepper)diced
½ pounds Mushrooms; (optional)
1 cup Chicken broth
\N \N Salt & Pepper; ( I sub Osem powdered pareve chicken broth for salt, adds extra flavor)

Also, I would be remiss if I didn't post my grandchildren's favorite recipe of mine adapted from a 1962 Plainfield N.J. Section of National Council of Jewish Women Cookbook:

Saute vegetables in minimum amount of fat (or in broth in microwave)until tender. Meantime cook egg barley as directed. When vegetables are tender add the chicken broth and let simmer a few minutes. Add cooked farfel, salt and pepper. Mixture should be loose. Place in greased baking dish. Bake ½ hour, covered at 350 degrees.

Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@...> on Sep 26, 1998, converted by MM_Buster v2.0l.

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