Egg farfel with vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Box egg barley |
| 1 | small | Onion; diced |
| 1 | Stalk celery; diced | |
| 1 | Sweet red pepper; (or green pepper)diced | |
| ½ | pounds | Mushrooms; (optional) |
| 1 | cup | Chicken broth |
| Salt & Pepper; ( I sub Osem powdered pareve chicken broth for salt, adds extra flavor) | ||
Directions
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.