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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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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1171 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 19.9 g99.4%

Trans Fat 0 g

Cholesterol 488.1 mg162.7%

Sodium 7664.8 mg319.4%

Total Carbohydrates 167 g55.7%

Dietary Fiber 38 g152%

Sugars 12.9 g

Protein 45 g89.6%

Vitamin A 25.7% Vitamin C 22.9%

Calcium 17.7% Iron 56.3%

*Based on a 2000 Calorie diet

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Barley Kugel Recipe