Recipe for Hungarian Browned Egg Barley

Name: Hungarian Browned Egg Barley Recipe - Piritott Tarhonya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 servings

Yield: 2 cups

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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.

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

In a medium bowl, saute onion until translucent.
Add egg barley and sauté until coated with the hot fat, about 2 minutes.
Stir in hot stock, 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.

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.

Nutrition Facts (per serving)
169	Calories
7g	Fat
25g	Carbs
4g	Protein

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.