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Barley Kugel

Microwave.Lady's picture
Ingredients
  Whole hulled barley 7 Ounce (1 Cup)
  Water 9 Cup (144 tbs)
  Salt 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Rich brown seasoning and broth mix 1 Tablespoon (1 Envelope)
  Pepper 1⁄4 Teaspoon
  Beaten eggs 2
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Everyday

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