| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | sm | Box egg barley |
| 1 | sm | Onion; diced |
| 1 | Stalk celery; diced | |
| 1 | Sweet red pepper; (or green pepper)diced | |
| 1/2 | lb | Mushrooms; (optional) |
| 1 | c | Chicken broth |
| Salt & Pepper; ( I sub Osem powdered pareve chicken broth for salt, adds extra flavor) |
INSTRUCTIONS
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 1/2 hour, covered at 350 degrees. Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on Sep 26, 1998, converted by MM_Buster v2.0l.
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