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.

Ingredients

• 1 tablespoon unsalted butter
• 0.5 small onion , finely chopped
• 1 cup dry​ ​ Hungarian egg barley
• 2 cups hot chicken broth
• 1 tablespoon chopped fresh parsley, optional

Steps

1. In a medium bowl, saute onion until translucent.
2. Add egg barley and sauté until coated with the hot fat, about 2 minutes.
3. Stir in hot stock, bring to a boil, reduce heat and cover.
4. Simmer 15 to 20 minutes or until stock is absorbed and noodles are tender.
5. Stir in chopped parsley and serve.