Egg Farfel With Vegetables Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 small: Box egg barley,
1 small: Onion, diced
1 Stalk: celery, diced
1: Sweet red pepper, (or green pepper)diced
1/2 lbs: Mushrooms, (optional)
1 cup: Chicken broth,
Salt & Pepper, ( I sub Osem powdered pareve chicken broth for salt, adds extra flavor)
Directions:
Also, I would be remiss if I didnt post my grandchildrens 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 on
Sep 26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
Sep 26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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