Hungarian Browned Egg Barley Recipe - Piritott Tarhonya
This recipe for Hungarian browned egg barley or piritott tarhonya makes a great side dish similar to rice pilaf.
- Serves: 2 persons
- 1tablespoon unsalted butter
- ½small onion , finely chopped
- 1cup dry Hungarian egg barley
- 2cups hot chicken broth
- 1tablespoon chopped fresh parsley, optional
Step 1In a medium bowl, saute onion until translucent.
Step 2Add egg barley and sauté until coated with the hot fat, about 2 minutes.
Step 3Stir in hot stock, bring to a boil, reduce heat and cover.
Step 4Simmer 15 to 20 minutes or until stock is absorbed and noodles are tender.
Step 5Stir in chopped parsley and serve.