Barley Kugel Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Barley | 1 Cup (16 tbs) | |
| Water | 9 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Butter/Margarine | 2 Tablespoon | |
| 1 envelope rich brown seasoning and broth mix | ||
| Pepper | 1/4 Teaspoon | |
| Eggs | 2 , beaten | |
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.
Chef
