Barley Kugel Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this barley kugel. Try your hand at this jewish recipe of barley kugel, which makes you keep asking for more. This barley kugel is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
1 cup (7 ounces) whole hulled barley
9 cups water
2 teaspoons salt
1 cup chopped onion
1 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1 envelope rich brown seasoning and broth mix
1/4 teaspoon pepper
2 beaten eggs
Directions
In 3-quart casserole, combine barley and 4 cups of the water.
Cook, covered, at HIGH for 12 to 15 minutes or till boiling.
Remove from micro wave oven and let stand 2 hours.
Drain.
In same casserole, combine barley, 5 cups water, and salt.
Cook, covered, at HIGH for 15 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 20 minutes or till tender; drain.
In 2-quart casserole, cook onion and mushrooms in butter, covered, at HIGH for 3 minutes, or till tender, stirring once.
Stir in barley, rich brown seasoning mix, and pepper.
Gradually add about 1 cup hot mixture to eggs; stir into hot mixture in casserole.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes, stirring 3 times.
Stir before serving to separate grains of barley.
Cook, covered, at HIGH for 12 to 15 minutes or till boiling.
Remove from micro wave oven and let stand 2 hours.
Drain.
In same casserole, combine barley, 5 cups water, and salt.
Cook, covered, at HIGH for 15 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 20 minutes or till tender; drain.
In 2-quart casserole, cook onion and mushrooms in butter, covered, at HIGH for 3 minutes, or till tender, stirring once.
Stir in barley, rich brown seasoning mix, and pepper.
Gradually add about 1 cup hot mixture to eggs; stir into hot mixture in casserole.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes, stirring 3 times.
Stir before serving to separate grains of barley.
