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Barley Kugel Recipe
|Whole hulled barley||7 Ounce (1 Cup)|
|Water||9 Cup (144 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Rich brown seasoning and broth mix||1 Tablespoon (1 Envelope)|
Serving size: Complete recipe
Calories 1151 Calories from Fat 349
% Daily Value*
Total Fat 40 g61%
Saturated Fat 19.8 g99.2%
Trans Fat 0 g
Cholesterol 488.1 mg
Sodium 7660.3 mg319.2%
Total Carbohydrates 164 g54.7%
Dietary Fiber 37.1 g148.4%
Sugars 11.4 g
Protein 42 g84%
Vitamin A 25.7% Vitamin C 19.7%
Calcium 17.4% Iron 53.8%
*Based on a 2000 Calorie diet
Cook, covered, at HIGH for 12 to 15 minutes or till boiling.
Remove from micro wave oven and let stand 2 hours.
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.